Corn Pudding From Susan Branch (With A Few Noted Changes)

• 1 cup sour cream (I used yogurt cheese)
• 1 (14 ounce) can corn, drained
• 1 (14 ounce) can creamed corn
• 1/2 cup butter, melted (I used Brummel and Brown Yogurt Butter)
• 1 egg, beaten (I used Egg Beaters)
• 17 1/2 ounces corn muffin mix, Jiffy Mix (I used Martha White)
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• maple syrup, heated

1. Preheat oven to 350 degrees. Mix first 7 ingredients in a large bowl.
2. Pour into buttered 9 inch square baking dish.( I used this dish to melt the butter in the preheating oven while mixing the other ingredients).
3. Sprinkle top with paprika; bake 1 hour or until the edges are nice and crisp.
4. Heat maple syrup, if desired. I was not sure I would like this part, but I am a fan now! The sweetness of the syrup accents the kick of the cayenne and the smokey flavor of the paprika. Try a little on the side and figure it out for yourself.
5. Serve pudding hot or warm.

sour cream, corn, corn, butter, egg, corn, cayenne, paprika, maple syrup

Taken from www.food.com/recipe/corn-pudding-from-susan-branch-with-a-few-noted-changes-511496 (may not work)