SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Southern Corn Pudding

Makes: 6 to 8 servings
Prep 20 mins Slow Cook 2 hrs 30 mins to 3 hrs  (high) Cool 15 mins
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)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe