Corn Pudding

OK. This is the bomb. I've had awesome feedback from everyone who has eaten or made this. Today, a colleague told me he made it Thanksgiving, Christmas, and took some to his friend who's wife is recovering from surgery.

Note that if your slow cooker cooks from just the bottom, it may take more time. If your cooker hits it from all sides, do it on high for about 2 hours, low for 2 hours, then keep warm until ready.

• 1 package (8 oz) cream cheese, softened
• 2 eggs, beaten
• 1/3 cup sugar
• 2 1/3 cups fresh or frozen sweet corn
• 1 can (16 oz) cream style corn
• 1 package (8 1/2 oz) corn bread muffin mix
• 1 cup milk
• 2 tbsp. butter or margarine, melted
• 1 tsp. salt
• 1/4 tsp. ground nutmeg

Lightly grease slow cooker. In mixing bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Transfer to slow cooker. Cover and cook on high 3-4 hours. Serve.

Makes 10-12 servings.