Cornbread Pudding With Cream Cheese - cooking recipe

Ingredients

8 ounces cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 ounces dry cornbread mix (such as Jiffy)
16 ounces cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon nutmeg

Preparation

Blend the softened cream cheese, eggs and sugar.
Add remaining ingredients and mix well.
Pour into lightly greased crock pot.
Cook on high 3-4 hours until set and lightly browned on top.