Ingredients

The following ingredients have 8 Servings
  • 8 oz Cream Cheese (softened)
  • 2 Eggs (Beaten)
  • 1/2 Cup Sugar
  • 8.5 oz Corn Muffin Mix
  • 2.5 Cups Frozen Corn
  • 16 oz Can Creamed Corn
  • 1 Cup Milk
  • 2 Tbsp Butter (Melted)
  • 1 tsp Seasoned Salt
  • 1/4 tsp Nutmeg

Instruction

  • Grease a 6-quart slow cooker or line it with a liner. (I used my Hamilton Beach 3-in-1 Slow Cooker)
  • In a bowl, combine cream cheese, eggs and sugar.
  • Mix in dry muffin mix and remaining ingredients.
  • Mix well.
  • Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.