Smoky Corn Cassarole

2 c. frozen corn kernels (rinsed in colander)

1 (14 ¾ - oz.) can cream-style corn

1 8 oz. package corn muffin mix (Jiffy is recommended)

1 c. sour cream

½ c. (1 stick) butter – melted

¼ tsp. Smoked Spanish Paprika

Pinch salt

1 c. shredded cheddar cheese

In a large bowl mix together the corn kernels, the cream style corn, corn muffin mix, sour cream, melted butter, Smoked Spanish Paprika and the salt.  Pour into a greased casserole dish.  Bake for 45 minutes or until golden brown. Remove from oven and sprinkle the top with the cheddar cheese.  Return to the over 5 to 10 minutes until the cheese has melted.  Let stand 10 minutes.