Southern Corn Pudding
Nonstick cooking spray
8 ounce package cream cheese, softened
cups frozen whole kernel corn
14 3/4 ounce can cream-style corn
cup finely chopped onion (1 small)
teaspoon dried thyme, crushed
8 1/2 ounce package corn muffin mix
cup evaporated milk
tablespoons butter or margarine, melted
cup chopped tomatoes (2 medium)
- Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.
- 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.
- 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