Corn Pudding With Nutmeg

By eliorakiah

Ingredients

• 1 (8 oz.) pkg. cream cheese, softened
• 2 eggs, beaten
• 1/3 cup sugar
• 2 1/3 cups fresh or frozen sweet corn
• 1 (16 oz.) can cream-style corn
• 1 (8 1/2 oz.) cornbread muffin mix
• 1 cup milk
• 2 tablespoons margarine or butter, melted
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg

Details

Servings 10

Preparation

Step 1

Lightly grease Crockpot slow cooker. In mixing bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Transfer to Crockpot slow cooker. Cover and cook on high 3 to 4 hours. Serve.