Slow Cooker Cornbread Souffle

I adapted this recipe from multiple sources. It took me a few tries to optimize this recipe but I think I finally figured it out.  This is a really rich recipe that is not exactly low in calorie, which is why it's so delicious. However, it's perfect for a holiday dinner or a church potluck. I actually took this to a church potluck this weekend and everyone raved about it and it was gone before we left.

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2 eggs, beaten

1 package cream cheese, 8oz, softened to room temperature

2 boxes Jiffy cornbread mixes (8.5 oz boxes)

1 can creamed corn

1 can corn, drained (or approximately 2 cups frozen corn)

1 cup milk

1/2 cup butter (1 stick), melted

1/2 cup sugar

1 teaspoon seasoned salt

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Combine eggs and cream cheese until smooth. Add remaining ingredients and pour into a greased slow cooker. Cook on low for 3-5 hours or on high for 2-4 hours. You will have to optimize this recipe the first time you make it for your slow cooker because you want to be careful not to over cook it and different slow cookers will vary. Check it periodically. You want to cook it just until a knife barely comes clean when inserted into the center so that it will still be moist and delicate.