This is a wonderful and addictive side dish. I served it for Thanksgiving and it was so easy. It would also be wonderful with easter ham. It is made in the crockpot so no need to take up room on the stove or in the oven. Also warms up well (if any is leftover!).
- 1 package cream cheese, softened
- 2 Tbsp sugar
- 2 large eggs, beaten
- 1 cup 2% milk
- 2 Tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups frozen corn
- 1 can cream style corn (14 oz)
- 1 cup yellow cornmeal
- 1 cup Monterey Jack cheese
In a bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, pepper until blended. Stir in remaining ingredients.
Pour into greased 3 Quart slow cooker. Cover and cook on low for 4 hours or until a toothpick comes out clean.