Corn Spoon Bread
"This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin..."
INGREDIENTS
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 cup 2% milk
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2 large eggs
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2 tablespoons butter, melted
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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Dash pepper
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2-1/3 cups frozen corn, thawed
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1 can (14-3/4 ounces) cream-style corn
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1 package (8-1/2 ounces) cornbread/muffin mix
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