{ Slow Cooking Thursday }

Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.

As always, share your slow cooking recipes but if you REALLY REALLY don't have one and still want to participate, then you can share any kind of recipe.

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,
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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.