PREP: 20 min. • COOK: 4 hours MAKES: 8 servings
Enjoy an easy take on this southern specialty by using the slow cooker. It goes especially well with barbecue. —Taste of Home Test Kitchen
1 pkg. (8 oz.) cream
2 Tbsp. sugar
2 large eggs, beaten
1 cup 2% milk
2 Tbsp. butter, melted
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. pepper
2 cups frozen corn
1 can (143/4 oz.) cream-style corn 1 cup yellow cornmeal 1 cup shredded Monterey
Jack cheese 3 green onions, thinly sliced Coarsely ground pepper and thinly sliced green onions, optional
1. In a 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 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 in the center comes out clean. If desired, top with additional pepper and green onions. PER SERVING 350 cal., 18g fat (11g sat. fat), 54mg chol., 525mg sod., 38g carb. (8g sugars, 3g fiber), 12g pro.