Servings: 8
¼ lb.
White sugar
¼ cup
3 eggs
Sour cream
1 (8 oz.) container, reduced-fat
Vanilla extract
1 ½ tsp.
Ground nutmeg
¼ tsp.
Ground cinnamon
1 ½ tsp.
Ground cloves
¼ tbsp..
Dry corn muffin mix
1 (8.5 oz.) package
¼ cup
Cream-style corn
1 (15 oz.) can
Sweet corn
1 (15.25 oz.) can, drained
Sweet Corn Pudding
15 m
3 h 0 m
Ready in:
3 h 15 m
  1. Heat the oven to 375° F/190° C/Gas Mark 5.
  2. Take a baking dish and grease it lightly.
  3. Add butter and sugar to a large bowl and beat them using an electric mixer until light and fluffy.
  4. Add eggs, kept at a room temperature before, one at a time. Make sure each egg blends into the mixture before you add the next one.
  5. Beat in the next five ingredients (from sour cream to cloves).
  6. Add the muffin mix alternately with the milk, stir until smooth.
  7. Add the remaining ingredients, mix to combine, and pour the batter into the baking dish.
  8. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
  9. Keep the bake in the pans for 10 minutes and then transfer to a wire rack.