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Corn Pudding

8 oz pkg cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 oz pkg corn bread/muffin mix
16 oz can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/4 teaspoon nutmeg

Lightly grease Crock-Pot. In a mixing bowl, blend cream cheese,
eggs, and sugar. Add the remaining ingredients and mix well. Transfer
to Crock-Pot. Cover and cook on High 3 to 4 hours. Serve.

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