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Prep Time
15 mins
Total Time
4 h 30 m
Serves
8

Ingredients

1 cup
cornmeal
250 mL
3/4 cup
all-purpose flour
175 mL
1 tbsp
baking powder
15 mL
3/4 tsp
salt
4 mL
1 pkg
plain light cream cheese, room temperature
8 oz/250 g
1/4 cup
sugar
60 mL
2
eggs
1 cup
milk
250 mL
1 can
creamed corn
540 mL
2 tbsp
butter, melted
30 mL
1 cup
shredded Cheddar cheese
250 mL
1
jalapeno, seeded and chopped
5
cloves garlic, minced

Directions

Step 1
In bowl, whisk together cornmeal, flour, baking powder and salt. Set aside. In another large bowl, use electric mixer to beat together cream cheese and sugar until fluffy. On high speed, beat eggs into cream cheese batter until blended. Reduce mixer to medium speed and beat in milk, creamed corn and melted butter. Fold in cornmeal mixture, Cheddar, jalapeno and garlic.
Step 2
Scrape into greased large slow cooker (4.5 to 6 L capacity). Cover and cook on LOW setting 3 1/2 to 4 hr., until tester inserted into centre of spoon bread comes out clean. Serve hot.

Tip

Serve spoon bread with Thanksgiving dinner or with roast chicken or baked ham.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving: 1/8 of the recipe
Calories:
240
Fat:
11 g
Saturated Fat:
7 g
Carbs:
30 g
Fibre:
2 g
Sugar:
8 g
Cholesterol:
60 mg
Protein:
8 g
Sodium:
540 mg