Create a hearty side dish with a hint of sweetness with this quick recipe.
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1 cup light sour cream
1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted, cooled slightly
2 large Land O Lakes® Eggs, beaten
1 (14.75-ounce) can cream-style corn, undrained
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1/4 teaspoon smoked paprika
1 (8.5-ounce) box corn muffin mix
Heat oven to 375°F.
Combine all ingredients except muffin mix in bowl; mix well. Add muffin mix; stir just until moistened.
Pour mixture into greased 2-quart casserole dish. Sprinkle with additional smoked paprika, if desired. Bake 45-50 minutes or until center is puffed and edges are lightly browned.
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Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.