Show Subscription Form




Corn Spoon Bread Recipe
Corn Spoon Bread Recipe photo by Taste of Home

Corn Spoon Bread Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 8 servings

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

Nutritional Facts

1/2 cup equals 391 calories, 18 g fat (10 g saturated fat), 100 mg cholesterol, 832 mg sodium, 52 g carbohydrate, 2 g fiber, 9 g protein.

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.
Originally published as Corn Spoon Bread in Quick Cooking September/October 2004, p17

Nutritional Facts

1/2 cup equals 391 calories, 18 g fat (10 g saturated fat), 100 mg cholesterol, 832 mg sodium, 52 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Corn Spoon Bread

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 28, 2012

"This recipe is very similar to another I bake in the oven. The fact that this recipe can be made in the slow cooker makes it way better! I made this for Thanksgiving and it was wonderful. I mixed it up in the morning, set it to cook and it was perfect by dinner. Quick, easy and delicious!"

MY REVIEW
Reviewed Aug. 12, 2010

"I just made this for my mom's birthday dinner, and it instantly became our new favorite recipe. The flavors are well balanced (not too sweet or salty), and the corn bread and cream cheese make it a rich and savory textured mouthful. I'm not sure I'll ever be able to go back to regular creamed corn after this! A warning: While cooking, the center looks undercooked, but it's just right. Don't over cook to give it more color."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT