1 package (8.5 ounce) corn muffin mix
1 can (14.75 ounce) cream-style corn
3/4 cup milk
3/4 cup (1 medium) chopped red pepper
4 ounce can diced green chile pepper
1/2 cup shredded Mexican cheese blend (2 ounces)
1.Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray, or insert crock pot liner; set aside.
2.In a large bowl, stir together eggs, corn muffin mix, cream-style corn, milk, sweet pepper, and chile peppers. Spoon egg mixture into the prepared slow cooker.
3. Cover and cook on low-heat setting about 4 hours. Sprinkle top of spoon bread with cheese. Let stand, covered, for 30-45 minutes before serving.
Amount per serving: 1/2 cup
Sodium: 437 mg
Total Carbohydrate: 27g