Corn Pudding Supreme
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photo by 2Bleu
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![photo by 2Bleu](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/41/55/21/pichbJILn.jpg)
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 (3 ounce) package low-fat cream cheese, softened
- 2 large eggs
- 1⁄3 cup granulated sugar
- 2 3⁄4 cups sweet corn
- 1 (4 3/4 ounce) can cream-style corn
- 1 (8 1/2 ounce) can cornbread mix
- 1 cup 2% low-fat milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
directions
- Preheat oven to 350 degrees F, then grease a 13"x9" baking pan.
- In a small bowl, beat together the cream cheese, eggs & sugar until blended.
- Stir in remaining ingredients, then transfer to the prepared baking pan.
- Bake 45 to 50 minutes or until a thermometer reads 160 degrees F.
- Cool slightly before cutting & serving.
Questions & Replies
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Reviews
-
Mmmmm is this good stuff! Buddha said it was like eating cookie dough, but with corn instead. :) (Internal temp was 170 when I pulled it out of the oven). I did change it some by using 2 cans kernel corn (for the 2 3/4 cups listed), reducing the sugar to 1/4 cup, and (oops) I put the butter to melt in the microwave and forgot it... so I brushed the final product with the melted butter over top and it was scrumptious. For the cornbread mix I used Jiffy which is a sweet cornbread mix, so next time I will omit the extra sugar altogether. Will definitely make again. Thanks for sharing! :)