Baked Corn

• 1 can (15 Oz. Can) Whole Kernel Corn, Drained
• 1 can (15 Oz. Can) Cream Style Corn
• 1 cup (8 Oz) Full-fat Sour Cream
• 1 whole Large Egg, Beaten
• 1 box (8.5 Oz. Box) Corn Muffin Mix (such As Jiffy Brand)
• 1/2 teaspoons Paprika
• Salt And Pepper
• 1 stick Salted, Sweet-cream Butter, Melted

1. Preheat the oven to 325F. Grease a 9x13 inch baking pan.
2. In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream and egg.
3. Add corn muffin mix to this wet mixture a little at a time to avoid large lumps and clumps.
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. 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. Note: This can be mixed minus the butter and stored in the fridge overnight. Add the butter right before baking.

kernel corn, cream style corn, sour cream, egg, mix, paprika, salt, butter

Taken from tastykitchen.com/recipes/sidedishes/baked-corn-2/ (may not work)