Corn Spoon Bread (Slow Cooker)
"I throughly enjoy corn pudding, & this version is for a slow cooker. The original of the recipe was found in the March 2006 cookbooklet, Taste of Home All-Time Best Slow Cooker Recipe Cards."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (196.6 g)
- Calories 521.3
- Total Fat - 28.5 g
- Saturated Fat - 13.1 g
- Cholesterol - 64.6 mg
- Sodium - 659.8 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 5 g
- Sugars - 21.9 g
- Protein - 9.4 g
- Calcium - 82.8 mg
- Iron - 2.2 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large mixing bowl, beat together the softened cream cheese & the sugar until smooth, then add the egg substitute, butter, salt, nutmeg & pepper, beating until blended.
Step 2
Stir in the thawed corn & the cream-style corn, then stir in the corn bread mix just until moistened.
Step 3
Pour into a greased 3-quart slow cooker, cover & cook on high for 3 to 4 hours or until center is almost set.
Tips
No special items needed.