Corn Spoon Bread (Slow Cooker)
Created by AlteredEgo on January 6, 2012
- Servings: 8
- Prep Time: 8m
- Cook Time: 3h
- Recipe #7293
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 cup milk
- 1/2 cup egg substitute
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Dash pepper
- 2 1/2 cups frozen corn, thawed
- 1 (14.75-ounce) can cream-style corn
- 1 (8.5-ounce) package corn bread/muffin mix
How to Make
-
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.
Nutritional Facts
- 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