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Corn Spoon Bread

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 cup 2% milk
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash pepper
  • 2-1/3 cups frozen corn, thawed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) cornbread/muffin mix

Directions

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened.
  • Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
Nutrition Facts
1/2 cup: 391 calories, 18g fat (10g saturated fat), 100mg cholesterol, 832mg sodium, 52g carbohydrate (19g sugars, 2g fiber), 9g protein.

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