Cornbread Casserole

bullet1 can whole kernel corn, drained (15.25 oz)
bullet1 can cream-style corn (14.75 oz)
bullet1 package (8.5 oz) corn bread/muffin mix
bullet1 egg
bullet2 tbsp. butter, melted
bullet1/4 tsp. garlic powder
bullet1/4 tsp. paprika
bulletIn a large bowl, combine all ingredients.
bulletPour into a greased 11x7 dish.
bulletBake, at 400 degrees, for 25-30 minutes, until top & edges are golden brown.
bulletYield:  4-6 servings

From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX

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