Recipe by Iam4ever29
This has become a Thanksgiving regular at my home. EVERYONE loves it and it makes enough so everyone can have seconds. EASY and TASTY!!
Top Review by SusieQusie
The oven-baked version of this recipe is always a kid-pleaser at family gatherings so I added your recipe to my Thanksgiving menu. My daughter caught my first mistake before we poured it into the crock-pot - the soft-sided bags of cornbread mix are only 6-7 ounces, depending on brand. The 8-ounce or larger size mixes come in a box around here â€“ Jiffy brand. I used (1) 6 oz bag and a couple of tablespoons from another to reach the called for amount. Despite heavily buttering the crock before use, after 2 hours on the high setting mine was seriously stuck to the sides and bottom while not set in the center. Also, condensation from the lid was making the top rather runny. I changed the setting to low and moved the lid to let it vent a little. Everyone loved it of course (except the clean-up crew who had to scrub that pot ;-)) but I think making my old oven version would have been a lot less complicated. Thanks for posting your recipe. It was certainly worth a try!
- 1 (8 ounce) package cream cheese, softened
- 2 eggs, beaten
- 1⁄3 cup sugar
- 2 1⁄3 cups frozen sweet corn
- 1 (16 ounce) can cream-style corn
- 1 (8 1/2 ounce) package corn muffin mix
- 1 cup milk
- 2 tablespoons margarine or 2 tablespoons butter, melted
- 1 teaspoon salt
- 1⁄4 teaspoon ground nutmeg