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Slow Cooker Corn Pudding in a rustic ceramic dish

Slow Cooker Corn Pudding

A comforting and easy-to-make corn pudding that evokes nostalgia and warmth, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz each) whole kernel corn, drained Using whole kernel corn gives the pudding nice texture!
  • 1 can (15 oz) creamed corn This adds creaminess and a rich flavor.
  • 1 cup heavy cream For that luscious, dreamy moisture.
  • 1/2 cup melted butter Use unsalted to control the saltiness.
  • 1/2 cup granulated sugar Balances the savory corn with a touch of sweetness.
  • 1/2 cup all-purpose flour Helps bind everything together for that perfect consistency.
  • 2 large eggs, beaten Eggs work magic in giving it that custardy texture.
  • 1 teaspoon baking powder For a little lift to your pudding.
  • 1/2 teaspoon salt Just the right amount to enhance the flavors.

Method
 

Preparation
  1. Lightly grease your slow cooker with non-stick spray or pop in a slow cooker liner.
  2. In a large mixing bowl, combine the whole kernel corn, creamed corn, heavy cream, melted butter, sugar, flour, beaten eggs, baking powder, and salt. Stir until everything is blended together.
  3. Once your mixture is ready, pour it into the prepared slow cooker.
Cooking
  1. Cover and cook on LOW for 3 to 4 hours until the center is set and a toothpick comes out clean.
Serving
  1. Let it cool for a few minutes, then serve warm.

Notes

To save time, prep the mixture the night before and store in the refrigerator until ready to cook. Variations include adding chopped jalapeños for a spicy kick or fresh herbs like chives.