Ingredients

The following ingredients have 10 Servings
  • 8 ounce(s) light cream cheese
  • 2/3 cup(s) egg substitute
  • 1/2 cup(s) sugar
  • 8-1/2 ounce(s) corn muffin mix
  • 2-1/2 cup(s) frozen corn, defrosted
  • 16 ounce(s) can creamed corn
  • 1 cup(s) evaporated skim milk
  • 2 tablespoon(s) butter, melted
  • 1 teaspoon(s) Mrs. Dash table blend
  • 1/4 teaspoon(s) freshly ground nutmeg

Instruction

  • Grease your slow cooker or use a liner.
  • Beat the cream cheese. Stir in the eggs and sugar; blend well.
  • Add the corn muffin mix and remaining ingredients; blend well.
  • Pour into slow cooker and cook on high for 2-4 hours, depending on your Crock Pot. DO NOT double this recipe. The middle will not cook through.