Corn Pudding

8-oz package cream cheese, softened
2 eggs
1/3 cup sugar
8-oz package cornbread/muffin mix
16-oz can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tbsp butter or margarine, melted
1 tsp salt
1/4 tsp nutmeg

Hands-on Time: About 20 minutes
Cook Time: 3-4 hours

This has been a Thanksgiving favourite in my family since we first discovered the recipe about 10 years ago. The preparation is easy, and cooking in a Crock-Pot enables you to set this dish aside and forget about it, which is nice if you have several things going at once for a holiday meal. You can substitute soymilk and vegan butter; I have not tried using vegan cream cheese, but I have found that low-fat cream cheese does not blend as well as the regular variety, so you might want to consider this a seasonal indulgence like I do rather than a year-round meal if you are concerned about calories.

In a mixing bowl, blend the cream cheese, eggs, and sugar until the cream cheese looks more like a lump of cookie dough than a bunch of chunks off a block. Add the remaining ingredients and mix well. Lightly grease a Crock-Pot and transfer the ingredients. Cover and cook on the high setting for 3-4 hours.