Corn Spoon Bread Recipe photo by Taste of Home
Corn Spoon Bread
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 8 servings.
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 cup 2% milk
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2 large eggs
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2 tablespoons butter, melted
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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Dash pepper
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2-1/3 cups frozen corn, thawed
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1 can (14-3/4 ounces) cream-style corn
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1 package (8-1/2 ounces) cornbread/muffin mix
Directions
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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 cornbread mix just until moistened.
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2.
Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
Nutrition Facts
1/2 cup: 391 calories, 18g fat (10g saturated fat), 100mg cholesterol, 832mg sodium, 52g carbohydrate (19g sugars, 2g fiber), 9g protein.
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