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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Ingredients:
1 package (8 ounces) cream cheese, softened |
2 tablespoons sugar |
1 cup 2% milk |
1/2 cup egg substitute |
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 (4 ounces) shredded monterey jack cheese |
3 green onions, thinly sliced |
Directions:
1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients.
2. Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted near the center comes out clean. Yield: 8 servings.
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