Corn Pudding Supreme

Submitted by Sydney Mike

"I do love corn puddings, & this recipe is right up there with the rest of 'em! It comes from the 2010 cookbook, Taste of Home Casseroles Recipe Cards, & I did tweak it just slightly!"

 

• 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

1. Preheat oven to 350 degrees F, then grease a 13"x9" baking pan.
2. In a small bowl, beat together the cream cheese, eggs & sugar until blended.
3. Stir in remaining ingredients, then transfer to the prepared baking pan.
4. Bake 45 to 50 minutes or until a thermometer reads 160 degrees F.
5. Cool slightly before cutting & serving.

Reviews

[2Bleu]

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! :)