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Moist Corn Spoon Bread

Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 large eggs, beaten
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 2 cups frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup yellow cornmeal
  • 1 cup shredded Monterey Jack cheese
  • 3 green onions, thinly sliced
  • Optional: Coarsely ground pepper and thinly sliced green onions

Directions

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients.
  • Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.
Nutrition Facts
1 serving: 350 calories, 18g fat (11g saturated fat), 54mg cholesterol, 525mg sodium, 38g carbohydrate (8g sugars, 3g fiber), 12g protein.

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