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Moist Corn Spoon Bread

Total Time

Prep: 20 min. Cook: 4 hours

Makes

8 servings

Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. —Taste of Home Test Kitchen
Moist Corn Spoon Bread Recipe photo by Taste of Home

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 large eggs, beaten
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 2 cups frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup yellow cornmeal
  • 1 cup shredded Monterey Jack cheese
  • 3 green onions, thinly sliced
  • Optional: Coarsely ground pepper and thinly sliced green onions

Directions

  1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients.
  2. Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

Nutrition Facts

1 serving: 350 calories, 18g fat (11g saturated fat), 54mg cholesterol, 525mg sodium, 38g carbohydrate (8g sugars, 3g fiber), 12g protein.

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