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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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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 or Christmas ham. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1 cup 2% milk |
2 eggs |
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 |
Directions:
1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in corn bread mix just until moistened.
2. 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.
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