Corn Pudding

1 8 oz. pkg cream cheese -- softened
2 eggs -- beaten
1/3 cup sugar
1 8 oz. pkg. corn bread/muffin mix
1 16 oz. can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons butter or margarine -- melted
1 teaspoon salt
1/4 teaspoon nutmeg

Lightly grease slow cooker. In a mixing bowl, blend cream cheese, eggs, and sugar. Add the remaining ingredients and mix well. Transfer to slow cooker. Cover and cook on High 3 to 4 hours. Serve.

Corn Pudding printer friendly version located here. (Just the recipe. Nothing else.)
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