Moist Corn Spoon Bread

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons sugar
• 2 large eggs, beaten
• 1 cup 2% milk
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 2 cups frozen corn
• 1 can (14-3/4 ounces) cream-style corn
• 1 cup yellow cornmeal
• 1 cup shredded Monterey Jack cheese
• 3 green onions, thinly sliced
• Optional: Coarsely ground pepper and thinly sliced green onions

1. 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 remaining ingredients.
2. Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

cream cheese, sugar, eggs, milk, butter, salt, cayenne pepper, pepper, frozen corn, creamstyle corn, yellow cornmeal, shredded monterey jack cheese, green onions, pepper

Taken from www.tasteofhome.com/recipes/moist-corn-spoon-bread/ (may not work)