Corn Pudding

8 ounces cream cheese, softened
2 eggs, beaten
1/3 cup sugar
1 8 ounces pkg corn bread mix
16 ounces cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons butter, 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.