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Moist Corn Spoon Bread

 Moist Corn Spoon Bread
8 ServingsPrep: 20 min. Cook: 4 hours

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,

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Moist Corn Spoon Bread (continued)

Nutritional Facts: 38 g carbohydrate, 3 g fiber, 12 g protein.