Moist Corn Spoon Bread (Crockpot)

Contributed By: Parker


1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 large eggs, beaten
1 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
1 cup shredded Monterey Jack cheese
3 green onions, thinly sliced
Optional: Coarsely ground pepper and thinly sliced green onions


1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the next 5 ingredients.
2. Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4 to 5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings.
Enjoy this easy take on a southern specialty that utilizes the convenience of a slow cooker. Here’s an excellent side dish for your next summer party or any special feast. —
Nutrition Facts
1 serving: 350 calories, 18g fat (11g saturated fat), 54mg cholesterol, 525mg sodium, 38g carbohydrate (8g sugars, 3g fiber), 12g protein.

Return To List Of Recipe Titles