Slow Cooker Corn Pudding Food

SLOW COOKER CORN PUDDING

Slow Cooker Corn Pudding image

Sweet and creamy, my corn pudding couldn't be simpler to prepare. It's so satisfying with so little effort-this dish never disappoints! -Kay Chon, Sherwood, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 4h10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cans (11 ounces each) whole kernel corn, undrained
2 packages (8-1/2 ounces each) cornbread mix
1 can (14-3/4 ounces) cream-style corn
1 cup sour cream
1/2 cup butter, melted
3 bacon strips, cooked and crumbled

Steps:

In a greased 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until set, 4-5 hours.

Nutrition Facts : Calories 504 calories, Fat 27g fat (13g saturated fat), Cholesterol 42mg cholesterol, Sodium 1009mg sodium, Carbohydrate 59g carbohydrate (19g sugars, Fiber 6g fiber), Protein 9g protein.

SLOW COOKER CORN PUDDING

Slow Cooker Corn Pudding image

This has become a Thanksgiving regular at my home. EVERYONE loves it and it makes enough so everyone can have seconds. EASY and TASTY!!

Provided by Iam4ever29

Categories Thanksgiving

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
2 eggs, beaten
1/3 cup sugar
2 1/3 cups frozen sweet corn
1 (16 ounce) can cream-style corn
1 (8 1/2 ounce) package corn muffin mix
1 cup milk
2 tablespoons margarine or 2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg

Steps:

Lightly grease crockpot.
In mixing bowl blend cream cheese, eggs and sugar.
Add remaining ingredients and mix well.
Transfer to crockpot.
Cover and cook on High 3 to 4 hours.

Nutrition Facts : Calories 322.9, Fat 15.5, SaturatedFat 7.1, Cholesterol 71.2, Sodium 750.5, Carbohydrate 41.5, Fiber 3, Sugar 14.4, Protein 7.4

SLOW-COOKER CORN PUDDING

Slow-Cooker Corn Pudding image

Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that's like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It's spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.

Provided by Sarah DiGregorio

Categories breads, side dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray or vegetable oil
1 cup whole milk
1/2 cup sour cream (4 ounces)
3 large eggs
3 tablespoons unsalted butter, melted and cooled
2 tablespoons vegetable oil
2/3 cup all-purpose flour (3 ounces)
1/2 cup medium-grind cornmeal, preferably stone-ground (2.2 ounces)
3 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
4 cups corn kernels, cut from 5 small ears or 2 (10-ounce) bags frozen corn, thawed
3 scallions, thinly sliced
1 to 2 jalapeños, stemmed and finely chopped
1 cup grated sharp Cheddar (4 ounces)

Steps:

Generously coat the interior of a 6- to 8-quart slow cooker with nonstick cooking spray or vegetable oil. In a large liquid measuring cup or bowl, whisk together the milk, sour cream, eggs, butter and oil until uniformly combined. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the corn, scallions and jalapeño, and stir to combine. Add the wet ingredients and the cheese, and fold until just combined.
Pour the mixture into the slow cooker. Cover and cook on high until the pudding is browned and firm around the edges, and the center is puffed and just barely firm, about 2 hours and 30 minutes. Turn off the slow cooker and serve warm or room temperature directly from the crock.

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