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Georgia Corn Pudding
1 8 oz package reduced fat cream cheese, softened
3/4 C egg substitute, beaten
1/3 cup sugar
1 package ( 8 1/2 ozs) corn bread/muffin mix
1 can (16 ozs) cream-style corn
2 1/3 cups fresh or frozen sweet corn
1 cup evaporated skim milk
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon nutmeg
Lightly grease Crock-Pot. In a mixing bowl, blend cream cheese, egg substitute,
and sugar. Add the remaining ingredients and mix well. Transfer to
Crock-Pot. Cover and cook on low 4 to 6 hours, or on high for 3 to 4 hours. Since the newer crockpots run hotter than older versions, keep a watch on the dish if you elect to use the "high" heat setting. Serve.
Serves 10 to 12.