 |
|
|
 |
|
| 8 Oz. | Cream Cheese, softened |
| 2 | Eggs, beaten |
| 1/3 Cup | Sugar |
| 1 Pkg. | Corn Bread Muffin Mix (8 1/2 Oz.) |
| 16 Oz. | Cream-Style Corn |
| 2 1/3 Cups | Fresh or Frozen Sweet Corn |
| 1 Cup | Milk |
| 2 Tbsp. | Margarine or Butter, melted |
| 1 Tsp. | Salt |
| 1/4 Tsp. | Ground Nutmeg |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
Lightly grease Crock-Pot. In mixing bowl, blend cream cheese, eggs and sugar.
|
|
| 2. |
Add remaining ingredients and mix well. Transfer to Crock-Pot. |
|
| 3. |
Cover and cook on HIGH 3 to 4 hours. Serve. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Corn
Bake Time:
Servings: 10
Prep. Time:
Utensils:
Notes: |
|
|
|
|
