Guest guest Posted March 8, 2001 Report Share Posted March 8, 2001 Corn Pudding 8 oz pkg cream cheese, softened 2 eggs, beaten 1/3 cup sugar 8 oz pkg corn bread/muffin mix 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 Crock-Pot. In a mixing bowl, blend cream cheese, eggs, and sugar. Add the remaining ingredients and mix well. Transfer to Crock-Pot. Cover and cook on High 3 to 4 hours. Serve. Quote Link to comment Share on other sites More sharing options...
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