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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 3/4ounce can cream-style corn
- 1/3 cup finely chopped onion (1 small)
- 1 teaspoon dried thyme, crushed
- 1 8 1/2ounce 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)
- Servings Per Recipe 6,
- cal. (kcal) 532,
- Fat, total (g) 27,
- chol. (mg) 136,
- sat. fat (g) 13,
- carb. (g) 63,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 14,
- vit. A (IU) 1263,
- vit. C (mg) 14,
- sodium (mg) 702,
- calcium (mg) 162,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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