Crock Pot Corn Pudding

8 oz. Pkg. Cream cheese, softened
2 eggs, beaten
1/3 cup sugar
1 pkg. (8 1/2 oz.) JIFFY corn bread muffin mix
1 can (16 oz. Cream style corn
1 16 oz bag frozen corn
1 cup milk
2 Tbs butter, melted
1 top salt
1/2 top nutmeg

Instructions

Spray a 3 quart crock pot with Pam baking spray

In a large mixing bowl,  blend cream cheese,  eggs,  and sugar. Add the remaining ingredients,  mix well.

Transfer to crock pot.

Cover and cook on High 3 1/2-4 hours (how long depends on your crock).

Serve.