Corn Pudding From Susan Branch (with A Few Noted Changes)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup sour cream (i used yogurt cheese)
• 1 (14 ounce) can corn, drained
• 1 (14 ounce) can creamed corn
• 1/2 cup butter, melted (i used brummel and brown yogurt butter)
• 1 egg, beaten (i used egg beaters)
• 17 1/2 ounces corn muffin mix, jiffy mix (i used martha white)
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• maple syrup, heated

Recipe

• 1 preheat oven to 350 degrees. mix first 7 ingredients in a large bowl.
• 2 pour into buttered 9 inch square baking dish.( i used this dish to melt the butter in the preheating oven while mixing the other ingredients).
• 3 sprinkle top with paprika; bake 1 hour or until the edges are nice and crisp.
• 4 heat maple syrup, if desired. i was not sure i would like this part, but i am a fan now! the sweetness of the syrup accents the kick of the cayenne and the smokey flavor of the paprika. try a little on the side and figure it out for yourself.
• 5 serve pudding hot or warm.