Moist Corn Spoon Bread

Name: Moist Corn Spoon Bread
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

14 ingredients

2 steps

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

1

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.
2

Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.