Corn Pudding Casserole

Serves 4

1 can (15 ounce) cream-style corn

1 can (15 ½ ounce) whole kernel corn with liquid

2 eggs

½ cup milk

1 stick butter or margarine, melted

1 box corn muffin mix

Paprika to taste

Preheat oven to 325° F.

Combine creamed and whole kernel corn in two quart casserole dish. Beat eggs, butter, milk and two-thirds of the muffin mix together and pour over corn.

Sprinkle remaining third of mix and paprika on top.

Bake for 45 minutes.

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