Corn Spoon Bread
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
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 cup 2% milk
- 2 large 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) cornbread/muffin mix
Reviews
This is such an easy recipe! It goes together quick and is perfect with so many meal options!
This is an easy recipe, but I would certainly like to see a real Southern Spoon bread recipe on these pages. Real spoon bread doesn't use boxed corn bread mix.
If doubling, what would be the temp setting and cooking time?
Very easy to prepare, and tasted great! I doubled the recipe, but didn't cook it long enough, so it was still a little gooey in the middle. I will definitely allow it more time to cook next time I make it!
This was easy to make and flavors blend well for a delicious side dish that's not to sweet and full of flavor. It is now the family's new favorite. My son eats this as a snack all day long if there are any leftovers. This can also be made in the oven.
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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!
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.
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