Corn Pudding Supreme Recipe

Corn Pudding Supreme Recipe
Photo by: Taste of Home
Rating

80% would make again

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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Did you modify it? Would you make it again? Rate it today!

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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