Fanny's Whistle-Stop Cafe Corn Casserole

I got this recipe from Fannie Flagg's Whistle Stop Cafe Cookbook. I bring it to just about every potluck dinner we go to. The paprika is my own variation.

• Ready In: 55 mins
• Serves: 9-12

Ingredients

• 1 (17 ounce) can  cream-style corn
• 1 (11 ounce) can whole kernel corn, drained
• 1 (8 ounce) container sour cream
• 2  eggs, beaten
• 1⁄2 cup margarine, melted and cooled
• 1 (8 1/2ounce) box  cornbread mix
• 1  teaspoon paprika (or cayenne for added "heat")

Directions

1. Heat oven to 350.
2. Combine first five ingrediants, mixing well; stir in cornbread mix.
3. Pour into greased 12x8x2 casserole dish. Sprinkle with paprika or cayenne.
4. Bake for 45 minutes.