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Corn Pudding


8 oz. cream cheese, softened
2 eggs, beaten
⅓ cup sugar
8 oz package corn bread mix
16 oz can cream style corn
2 ⅓ cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 teaspoon salt
teaspoon nutmeg


Serves: 12


Lightly grease slow cooker. In a bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Pour into slow cooker. Cover and cook on high 3 to 4 hours. 

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