Ingredients
1 package (8 ounces) cream cheese, softened2 tablespoons sugar2 large eggs, beaten1 cup 2% milk2 tablespoons butter, melted1/2 teaspoon salt1/4 teaspoon cayenne pepper1/8 teaspoon pepper2 cups frozen corn1 can (14-3/4 ounces) cream-style corn1 cup yellow cornmeal1 cup shredded Monterey Jack cheese3 green onions, thinly slicedOptional: Coarsely ground pepper and thinly sliced green onions
Preparation
In a large 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 next 5 ingredients.
Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.
