Corn Spoon Bread

Name: Corn Spoon Bread
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 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

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

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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