Ingredients 1 package (8 ounces) cream cheese, softened1/3 cup sugar1 cup 2% milk2 large eggs2 tablespoons butter, melted1 teaspoon salt1/4 teaspoon ground nutmegDash pepper2-1/3 cups frozen corn, thawed1 can (14-3/4 ounces) cream-style corn1 package (8-1/2 ounces) cornbread/muffin mix View Recipe 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. Originally published as Corn Spoon Bread in Quick Cooking September/October 2004 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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Spoon into prepared pan. yellow cornmeal. Place a plate upside down on top of bread. Add 1 1/2 cups corn and cottage cheese. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt, and black pepper. 2 tablespoons. 1 tablespoon. 1 tablespoon. fresh corn kernels (about 4 ears), divided. 1 teaspoon. 1/2 teaspoon. 1/2 teaspoon