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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.

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  • 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.

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  • 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

532 calories; 27 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 136 mg cholesterol; 702 mg sodium. 63 g carbohydrates; 3 g fiber; 3 g sugar; 14 g protein; 1263 IU vitamin a; 14 mg vitamin c; 162 mg calcium; 2 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2017
Not sure about the serving size on this recipe. It has the same ingredients as my favorite corn pudding recipe that I make in a 9x13" casserole, that serves 12-16 people! At 12 servings, each serving is 199 calories.