How To Make Corn Pudding Casserole
If you are a fan of corn and enjoy a creamy recipe, look no further as this corn pudding casserole recipe is for you. Great on its own, but perfect for your holiday dinner
Servings 10 Servings
Equipment
- 9x13 Baking Dish
Ingredients
- 8 oz Cream Cheese softened
- ⅓ cup sugar
- 2 egg whites or ½ cup egg substitute
- 1 cup milk
- 2 tablespoon butter melted
- Salt and Pepper taste
- ¼ teaspoon ground nutmeg
- 1 can cream-style corn; 15.25 oz Can
- 2 cans whole kernel corn; 14.75 Oz Can
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 8 oz stone ground yellow cornmeal
Instructions
- In a mixing bowl whisk cream cheese and sugar. Slowly add milk, egg whites, melted butter, and nutmeg. Mix in whole kernel corn and cream of corn. Add baking soda, baking powder, salt and pepper to taste. Fold in the ground yellow cornmeal.
- Add all ingredients in a 9x13 baking dish and bake at 325 degrees for 80-90 minutes or until the center is set. Remove from oven and let cool for 10 minutes before serving.
Notes
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
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***Calories are estimated per serving***