Ingredients
1 package (8 ounces) cream cheese, softened1/3 cup sugar1 cup 2% milk2 large eggs2 tablespoons butter, melted1 teaspoon salt1/4 teaspoon ground nutmegDash pepper2-1/3 cups frozen corn, thawed1 can (14-3/4 ounces) cream-style corn1 package (8-1/2 ounces) cornbread/muffin mix
Preparation
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened.
Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
