Slow cooker corn spoon bread

By jobustitch

From taste of home

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 cup 2% 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 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) corn bread/muffin mix

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

•In a large 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. Yield: 8 servings