Corn Pudding From Susan Branch (With A Few Noted Changes) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees. Mix first 7 ingredients in a large bowl.
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).
Sprinkle top with paprika; bake 1 hour or until the edges are nice and crisp.
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.
Serve pudding hot or warm.