Corn Pudding - cooking recipe

Ingredients

1 can whole kernel corn, drained
1 can cream style corn
1 (8 oz.) container sour cream
1 stick butter or oleo, melted
1 egg, beaten
1 (6.5 oz.) pkg. cornbread mix (I use Jiffy)

Preparation

Combine all ingredients well.
Pour into greased 2-quart baking dish.
Bake at 350\u00b0 for 1 hour, uncovered.
Sprinkle with parsley flakes and paprika if desired.
Serves 8-12 people.