Moist Corn Spoon Bread Recipe

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Moist Corn Spoon Bread Recipe

Prep: 20 min. Cook: 4 hours

Yield: 8 Servings

20 240 260

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 cup 2% milk
1/2 cup egg substitute
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
1 cup (4 ounces) shredded Monterey Jack cheese
3 green onions, thinly sliced

Directions

In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients.
Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts 1 serving equals 350 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 525 mg sodium, 38 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Moist Corn Spoon Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p23