Corn Pudding Supreme Recipe
Corn Pudding Supreme Recipe photo by Taste of Home

Corn Pudding Supreme Recipe

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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.
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES: 12-16 servings


  • 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

Nutritional Facts

1 each: 198 calories, 9g fat (5g saturated fat), 51mg cholesterol, 431mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 5g protein


  1. In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients.
  2. 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.
Originally published as Corn Pudding Supreme in Taste of Home August/September 1994, p45

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Reviewed Apr. 6, 2015

"Did not care for this corn pudding."

Reviewed Apr. 5, 2015

"This was very good, albeit rich! A nice indulgence for special occasions."

Reviewed Nov. 27, 2013

"This is great. I've been making it for a few years and it always pleases!"

Reviewed Mar. 23, 2013

"All the kids in my family request this dish be made for every family holiday get together. We usually make 2, so there is enough for the adults! Awesome, we love it!"

Reviewed Nov. 28, 2012

"This recipe is a real keeper. I have taken it to several covered dish gatherings and I am always asked for the recipe. SJS9"

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