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cream cheese corn pudding

Course Vegetables
Keyword Vegetables
Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 8 oz cream cheese softened to room temperature (not lite)
  • 1 can 14 oz corn drained very well
  • 1 can 14 oz creamed corn
  • 1/2 cup sour cream (not lite)
  • 1 large egg beaten
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 box 8.5 oz corn muffing mix Jiffy

Homemade muffin mix

  • 2/3 cup all-purpose flour
  • 1/2 cup cornmeal yellow
  • 1/3 cup sugar
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs vegetable oil

Instructions

  • ~ preheat oven to 350 degrees F. ~
  • Generously butter a 10 inch, deep dish pie plate or a 9×9 glass baking dish. In a big bowl, combine the softened cream cheese, drained corn, creamed corn, sour cream, egg, and corn muffin mix. Mix well. Pour into prepared dish. Sprinkle with the smoked paprika and cayenne pepper. Bake, uncovered, for one hour. Allow to cool a bit. Serve warm.

Homemade muffin mix

  • Combine first 5 ingredients in a bowl, mix well.
  • If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

Notes

cream cheese corn pudding
A wonderful accompaniment to any holiday meal! Cream Cheese Corn Pudding is comfort food at it’s best!