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Saturday, 18 October 2014

CROCKPOT CORN PUDDING

CROCKPOT CORN PUDDING
8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg
Lightly grease CP. In a bowl, blend cream cheese, eggs and sugar. Add
remaining ingredients and mix well. Pour into CP. Cover and cook on
High 3 to 4 hours. Serves 10 to 12

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