A wonderful accompaniment to any holiday meal! Cream Cheese Corn Pudding is comfort food at it’s best!
~ preheat oven to 350 degrees F. ~
8 oz. cream cheese, softened to room temperature (not lite)
1 (14 oz.) can corn, drained very well
1 (14 oz.) can creamed corn
1/2 cup sour cream (not lite)
1 large egg, beaten
1 (8.5 oz.) box Jiffy corn muffin mix
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
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.