I haven't tried this, but it sounds good

Corn Pudding

By Rival

1 8-oz. pkg cream cheese or tofu cream cheese, softened
2 eggs, beaten, or equivalent
1/3 cup sugar
1 8 oz. pkg. corn bread/muffin mix
1 16 oz. can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk or soymilk
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.