1 can (14-3/4 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn bread/muffin mix
1 egg
2 tbsp. butter or margarine, melted
1/4 tsp. garlic powder
1/4 tsp. paprika
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| CORN BREAD CASSEROLE | ||
| Yields about 4-6 servings | ||
| 1 can (15-1/4 oz.) whole kernel corn, drained 1 can (14-3/4 oz.) cream-style corn 1 pkg. (8-1/2 oz.) corn bread/muffin mix 1 egg 2 tbsp. butter or margarine, melted 1/4 tsp. garlic powder 1/4 tsp. paprika |
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| In a large bowl, combine all ingredients. Pour into a greased 11x7x2-in. baking dish. Bake, uncovered, at 400 for 25-30 minutes or until the top and edges are golden brown. | ||