creamy corn pudding

We first tried this recipe when reviewing Gooseberry Patch's Slow Cooking All Year Round.  It has four chapters - one for every season!  You'll find breakfasts, mains, sides, desserts, and even a snack mix.  And of course, there's always those amazing Gooseberry Patch tips at the bottom of each page.  Since many of the tips are slow cooker related, you are bound to learn something new.  I sure did.  For instance, did you know that if there's too much liquid in your slow cooker after you're done cooking your meal, all you need to do is tilt the lid and turn it on to the high setting.  Soon, the liquid will evaporate!  Awesome tip, compliments of page 200. :)

My family really loves cornbread, so it was no surprise that we loved this corn pudding.  However, I couldn't get over just how good it was.  The ingredient list includes cream cheese and nutmeg, both of which added a delightful complexity to the flavor.  This would make the perfect accompaniment to just about any meal - I'm sure we'll be having it pretty often around here.

Creamy Corn Pudding
from Gooseberry Patch's Slow Cooking All Year Round

• 8oz. package cream cheese, softened
• 2 eggs, beaten
• 1/2 cup sugar
• 8 1/2 oz. package corn muffin mix
• 2 1/2 cups frozen corn
• 16 oz. can creamed corn
• 1 cup milk
• 2 T. butter, melted
• 1 t. seasoned salt
• 1/4 t. nutmeg

Lightly grease a slow cooker.  In a bowl, blend cream cheese, eggs, and sugar.  Stir in dry muffin mix and remaining ingredients; mix well.  Transfer mixture to a slow cooker.  Cover and cook on high setting for 3 to 4 hours.  Serves 8.