Corn Pudding

By S. Danford

Ingredients

• 1 box Jiffy cornbread
• 1 8 oz cream cheese
• 2 eggs, beaten
• 1/3 cup sugar
• 2 1/3 cups fresh or frozen corn
• 1 can creamed corn
• 1 cup milk
• 2 T melted butter
• 1 t salt
• 1/4 t nutmeg or cinnamon

Preparation

Step 1

Mix all together and put into a greased crock pot.
Cook 3-4 hours on high.
About 1 hour into cooking. Scrape the sides and fold the crust into the mixture.