Sour Cream Cornbread with whole-kernel corn Recipe

• 1 cup light sour cream
• 1/2 cup Land O Lakes butter with olive oil, melted and cooled slightly
• 2 large Egglands Best eggs, beaten
• 1 (14.75-ounce) can cream-style corn, undrained
• 1 (11-ounce) can whole kernel corn with red and green peppers, drained
• 1/4 teaspoon smoked paprika
• 1 (8.5-ounce) box corn muffin mix

1. Preheat oven to 375 degrees F.
2. Combine all the ingredients, except muffin mix, in a bowl and mix well.
3. Add the muffin mix and stir just until moistened.
4. Pour the mixture into a greased 2-quart casserole dish.
5. Sprinkle with additional smoked paprika, if desired.
6. Bake 45-50 minutes, or until the center is puffed and the edges are lightly browned.

light sour cream, butter, eggs, creamstyle corn, whole kernel corn with red, paprika, corn muffin

Taken from www.chowhound.com/recipes/cornbread-recipe-31640 (may not work)