Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
slow-cook:
2 hrs 30 mins
cool:
15 mins
total:
3 hrs 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 27g; cholesterol 136mg; saturated fat 13g; carbohydrates 63g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 14g; vitamin a 1263.3IU; vitamin c 14.2mg; sodium 702mg; calcium 161.5mg; iron 2.3mg.
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