Slow Cooker Corn Pudding Recipe

Slow Cooker Corn Pudding Recipe

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This recipe yields a creamy, slightly sweet, and comforting Slow Cooker Corn Pudding. It’s a hands-off side dish that’s perfect for potlucks, holidays, or any time you want a warm and delicious addition to your meal.

Ingredients:

  • 1 box (8.5 ounces) corn muffin mix (like Jiffy)
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 1 can (15 ounces) cream-style corn
  • 1 can (15 ounces) whole kernel corn, drained
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped green onions (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare Slow Cooker: Lightly grease the inside of a slow cooker with butter or cooking spray.  
  2. Combine Wet Ingredients: In a large bowl, whisk together the egg, milk, and vegetable oil.
  3. Add Corn Muffin Mix: Add the corn muffin mix to the wet ingredients and stir until just combined. Do not overmix.
  4. Add Corn and Sour Cream: Stir in the cream-style corn, drained whole kernel corn, and sour cream (or Greek yogurt).
  5. Add Cheese and Green Onions (Optional): If using, stir in the shredded cheddar cheese and chopped green onions. Season with salt and pepper to taste.
  6. Pour into Slow Cooker: Pour the mixture into the prepared slow cooker and spread evenly.
  7. Cook: Cover and cook on low heat for 3-4 hours, or on high heat for 2-3 hours, until the pudding is set and the edges are golden brown.
  8. Check Doneness: The pudding is done when a knife inserted into the center comes out clean.  
  9. Cool and Serve: Let the corn pudding cool slightly before serving. Cut into squares and enjoy.

Tips and Notes:

  • Slow Cooker Size: This recipe is designed for a 4-6 quart slow cooker. Adjust cooking time accordingly if using a different size.
  • Cheese Variations: You can use other cheeses like Monterey Jack, pepper jack, or a blend of your choice.  
  • Spice it Up: For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
  • Make Ahead: You can prepare the mixture ahead of time and store it in the refrigerator until ready to cook.
  • Storage: Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

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