1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 1/2 oz.) pkg. cornbread/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 11 x 7 x 2-inch baking dish.

Bake, uncovered, at 400°F for 25 to 30 minutes or until the top and edges are golden brown.

Yield: 4 to 6 servings.

VARIATION: Stir in cooked crumbled bacon or sprinkle a little chopped jalapeno peppers over the top.