Corn Spoon Bread Recipe
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup sugar
- 1 cup milk
- 1/2 cup egg substitute
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Dash pepper
- 2 1/3 cups frozen corn, thawed
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) package corn bread/muffin mix
- 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.
