2 cups cornbread
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 (8 ounce) package cream cheese
1/2 cup butter
1 (8 ounce) package cream cheese
1 (10 ounce) package raw corn muffin mix
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, combine the cornbread, sugar, salt, nutmeg, pepper, cream cheese and butter. Mix well.
Spread the mixture evenly into the prepared pan. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean.
While the bread is baking, in a small mixing bowl, beat the cream cheese until fluffy. Mix in the corn muffin spread. Spread the cream cheese mixture over the bread. Top with shredded cheese and bake at 350 degrees F (175 degrees C) for an additional 30 minutes.