Ultimate Creamy Corn Casserole with Golden Cornbread Topping

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2.Prepare the cornbread batter according to the package instructions, but set aside the mixed batter for later use as the topping.

3.In a large mixing bowl, combine the creamed corn (undrained), drained whole kernel corn, sour cream, 1/2 cup of melted butter, cheddar cheese, flour, salt, black pepper, and smoked paprika.

4.Mix the corn base ingredients thoroughly until everything is well incorporated and creamy.

5.Pour the entire corn mixture evenly into the prepared 9x13 inch baking dish.

6.Carefully spoon or pour the prepared cornbread batter evenly over the top of the corn mixture. Do not stir it in; the goal is to create a distinct top layer.

7.Bake for 35 to 45 minutes, or until the cornbread topping is golden brown, springs back lightly when touched, and the edges of the corn filling are bubbly.

8.Remove from the oven and let the casserole rest for 5 to 10 minutes before serving to allow the filling to set slightly.