Corn Pudding Supreme Recipe

Corn Pudding Supreme recipe, just like Momma used to make!

Jean Teller
March/April 2011
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Ella Hyman, Tarboro, North Carolina, hopes someone will share a corn pudding recipe.

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JoAnne Middaugh, Manistique, Michigan, sends a Corn Pudding Supreme recipe from Taste of Home that sounds similar to the corn pudding I’ve enjoyed, and it sounds delicious. 

Corn Pudding Supreme

3 packages (8 ounces each) 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 

Heat oven to 350°F. Grease 9-by-13-by-2-inch baking dish; set aside.

In small mixing bowl, beat cream cheese, eggs and sugar until well blended. Stir in remaining ingredients.

Spoon into prepared dish. Bake for 45 to 50 minutes, or until set. Yields 12 to 16 servings.

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