Corn Pudding 1 pkg. (8 oz.) cream cheese, softened 2 eggs, beaten 1/3 C. sugar 2 1/3 C. fresh or frozen sweet corn 1 pkg. (8 ½ oz.) corn bread muffin mix 1 C. milk 2 T. melted butter 1 t. salt ¼ t. ground nutmeg Lightly grease crock-pot. In a mixing bowl, blend cream cheese, eggs, and sugar. Add remaining ingredients and mix well. Transfer to crock-pot. Cover and cook on high 3 to 4 hours. This is like a corn soufflé. You set it and forget it until dinner.