Chef Jim's Indiana Corn Pudding for 32

By JimMac

Ingredients

• 4 package (8oz) cream cheese, softened (or 4 cups sour cream)
• 8 eggs
• 4 T sugar
• 4 packages (8-1/2 oz) Jiffy corn bread/muffin mix (34 oz.)
• 4 cans (15-1/2 oz) cream-style corn
• 9 cups fresh, frozen or canned sweet corn
• 1/2 cup melted butter
• 4 t salt
• 1-1/2 t ground nutmeg

Preparation

Step 1

Method:

In a mixing bowl, blend cream cheese, eggs and sugar.

Add all of the remaining ingredients and mix well.

Transfer to greased pans. Bake at 350˚F for 45-50 minutes, or until set.