Baked Corn

Directions

1. 1
   Preheat the oven to 325F. Grease a 9x13 inch baking pan.
2. 2
   In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream and egg.
3. 3
   Add corn muffin mix to this wet mixture a little at a time to avoid large lumps and clumps.
4. 4
   Stir in the paprika (the Hungarain in me adds paprika to everything-trust me, it's good!) and a pretty generous sprinkling of salt and pepper.
5. 5
   Stir in the melted butter and transfer to your baking dish immediately. Bake for 45 minutes to 1 houror until the center is firm and a nice, golden crust forms on top.
6. 6
   Note: This can be mixed minus the butter and stored in the fridge overnight. Add the butter right before baking.