 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
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 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 |
Directions:
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.
|
|