Cornbread Casserole

	1 can whole kernel corn, drained (15.25 oz)
	1 can cream-style corn (14.75 oz)
	1 package (8.5 oz) corn bread/muffin mix
	1 egg
	2 tbsp. butter, melted
	1/4 tsp. garlic powder
	1/4 tsp. paprika In a large bowl, combine all ingredients. Pour into a greased 11x7 dish. Bake, at 400 degrees, for 25-30 minutes, until top & edges are golden brown. Yield:  4-6 servings

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