Corn Spoon Bread (Slow Cooker)

8m
Prep Time
3h
Cook Time
3h 8m
Ready In

Recipe: #7293

January 06, 2012



"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

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.

0 Reviews

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