Southern Corn Pudding

Southern cooks make corn pudding often. It's as at home with a casual barbecue sandwich as it is with a holiday roast.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 2 hrs 30 mins to 3 hrs (high)
  • Cool: 15 mins
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Southern Corn Pudding
Ingredients
 
Nonstick cooking spray
1
8 ounce package cream cheese, softened
2
eggs
2 1/2
cups frozen whole kernel corn
1
14 3/4 ounce can cream-style corn
1/3
cup finely chopped onion (1 small)
1
teaspoon dried thyme, crushed
1
8 1/2 ounce package corn muffin mix
1
cup evaporated milk
2
tablespoons butter or margarine, melted
1
cup chopped tomatoes (2 medium)
Directions
  1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.
  2. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add eggs; beat until nearly smooth. Stir in frozen corn, cream-style corn, onion, and thyme. Add muffin mix, evaporated milk, and butter; stir just until combined. Spoon mixture into prepared cooker.
  3. Cover and cook on high-heat setting for 2-1/2 to 3 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool pudding, uncovered, for 15 minutes before serving. Sprinkle with tomatoes.
Nutrition Facts (Southern Corn Pudding)
    Per serving:
  • 532 kcal cal.,
  • 27 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 136 mg chol.,
  • 702 mg sodium,
  • 63 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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