Snacks' Crazy Sweet Corn Pudding

Ingredients

• 15 ounce regular corn cream-style canned
• 8.5 ounce corn muffin mix dry
• 3  eggs 
• 1.5 teaspoons ground cinnamon 
• 0.3 tablespoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 8 ounce cup heavy whipping cream sour reduced-fat
• 0.3 pound butter 
• 0.3 cup milk 
• 15.3 ounce regular corn sweet drained canned
• 1.5 teaspoons vanilla extract 
• 0.3 cup sugar white

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• hand mixer
• toothpicks

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
3. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves.
4. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine.
5. Pour the batter into prepared pan.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.