Sour Cream Corn Spoon Bread

• 1 cup light sour cream
• 1/2 cup Land O Lakes Butter with Olive Oil, melted, cooled slightly
• 2 Land O Lakes 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. Heat oven to 375F.
2. Combine all ingredients except muffin mix in bowl; mix well.
3. Add muffin mix; stir just until moistened.
4. Pour mixture into greased 2-quart casserole dish.
5. Sprinkle with additional smoked paprika, if desired.
6. Bake 45-50 minutes or until center is puffed and edges are lightly browned.

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

Taken from www.landolakes.com/recipe/1749/sour-cream-corn-spoon-bread (may not work)