Corn Pudding Supreme Recipe

Corn Pudding Supreme Recipe
Photo by: Taste of Home
Rating

80% would make again

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Big on corn taste, this traditional, slightly sweet side dish comes from Martha Fehl of Brookville, Indiana. "When I'm hungry for a good corn recipe, I bake this golden pudding," she remarks.

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  • 12-16 Servings
  • Prep: 5 min. Bake: 45 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1/3 cup sugar
  • 2-1/3 cups fresh, frozen or canned sweet corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg

Directions

  • In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients.
  • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 each) equals 198 calories, 9 g fat (5 g saturated fat), 51 mg cholesterol, 431 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.

Corn Pudding Supreme published in Taste of Home August/September 1994, p45

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Reviews for Corn Pudding Supreme (1)

Corn Pudding Supreme Recipe

Corn Pudding Supreme

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Reviewed on Apr. 13, 2009 by ggann

This dish was WONDERFUL!We sub. the sugar with splenda. It turned out great.

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