Corn Pudding Supreme

By calypan

Ingredients

• 1 package (8 ounces) PHILADELPHIA® 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

Preparation

Step 1

•In a small bowl, beat the cream cheese, eggs and sugar until blended.
Stir in the remaining ingredients.
•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.