Corn Pudding Supreme
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.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 large 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 whole milk
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
Reviews
I made this for Christmas eve and everyone liked it. The recipe makes a 9x13, which is nice for larger groups. It is a bit richer than some of the other corn pudding recipes I've used.
We love this,,,only make it once a year for Thanksgiving,,,it's always GONE!!
Did not care for this corn pudding.
This was very good, albeit rich! A nice indulgence for special occasions.
This is great. I've been making it for a few years and it always pleases!
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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!
This recipe is a real keeper. I have taken it to several covered dish gatherings and I am always asked for the recipe. SJS9
This corn bread is so delicious! It's the best I've ever had. My husband had four helpings at dinner.