Corn Bread Pudding

''' This recipe came from the Taste of Home magazine. It is very good.'''

Serves 12

2 eggs

1 cup (8 oz) sour cream

1 can (15 ¼ oz) whole kernel corn, drained

1 can (14 ¾ oz) cream-style corn

½ cup butter, melted

1 pkg (8 ½ oz) corn bread/muffin mix

¼ t paprika

In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3 qt baking dish. Sprinkle with paprika.

Bake, uncovered at 350 degrees for 40-45 minutes (toothpick test) in center of dish. Serve warm.