Slow Cooker Spiced Cream Cheese Corn
• 1 (8 oz.) pkg. cream cheese, soft
• 1/3 cup sugar
• 1 cup milk
• 1/2 cup egg substitute
• 2 Tablespoons butter, melted
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper
• 2 1/3 cup frozen corn, thawed
• 1 (14 3/4 oz.) can cream-style corn
• 1 (8 1/2 oz.) corn muffin mix
Place the cream cheese and sugar into a mixing bowl. Beat with an electric mixer on low until smooth and creamy. Gradually pour in the milk, beating as you add. Then add the egg substitute, butter, salt, nutmeg, and pepper. Beat until blended together well. Fold in the both types of corn. Add the muffin mix and stir until blended in well.
Spray the slow cooker with a non-stick cooking spray. Transfer the corn mixture to the slow cooker. Cover and cook on high for 4 hours or until the center is set. Makes 10 servings.