Corn Spoon Bread

In Frederic, Wisconsin, Tamara Ellefson prepares this comforting side dish with all of her holiday meals. 'It's moister then corn pudding made in the oven, plus the cream cheese is a nice addition. It goes great with Thanksgiving turkey

Basic Details:

Prep time:

15 mins

Cook Time:

3 hrs

Total Time:

3 hrs 15 mins

Servings:

8

Yield:

8 servings

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Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup sugar
  • 1 cup milk
  • ½ cup egg substitute
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 dash Dash pepper
  • 2 ⅓ cups frozen corn, thawed
  • 1 (14.75 ounce) can cream-style corn
  • 1 (8.5 ounce) package corn bread/muffin mix

Directions

  1. In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in corn bread mix just until moistened. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 3-4 hours or until center is almost set.

Nutrition Facts (per serving)

Calories

Fat

Carbs

Protein