This recipe creates a creamy, sweet, and comforting corn pudding, also known as corn casserole, made effortlessly in a slow cooker. It’s a perfect side dish for holidays, potlucks, or any occasion that calls for a warm, family-friendly dish. The slow cooker method ensures a moist and tender pudding with minimal effort.
Ingredients:
- 2 (15 ounce) cans cream-style corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped green bell pepper
- Optional: 1/4 cup chopped red bell pepper
- Optional: 1/4 cup chopped onion
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 1/4 cup chopped fresh parsley or chives for garnish
Instructions:
- Prepare the Slow Cooker: Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter.
- Combine Wet Ingredients: In a large bowl, combine the cream-style corn, drained whole kernel corn, sour cream, melted butter, granulated sugar, and lightly beaten eggs. Whisk until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Optional Ingredients: If using, stir in the chopped green bell pepper, red bell pepper, and onion.
- Pour into Slow Cooker: Pour the corn pudding mixture into the prepared slow cooker and spread it evenly.
- Cook: Cover the slow cooker and cook on low heat for 3-4 hours, or until the corn pudding is set and a toothpick inserted into the center comes out clean.
- Add Cheese (Optional): If using, sprinkle the shredded cheddar cheese over the corn pudding during the last 30 minutes of cooking.
- Garnish (Optional): If desired, garnish with chopped fresh parsley or chives before serving.
- Serve: Serve the Slow Cooker Corn Pudding hot as a side dish.
Tips and Notes:
- Corn Choice: Using both cream-style corn and whole kernel corn provides a balance of creamy texture and corn kernels.
- Sour Cream: Sour cream adds a tangy flavor and creamy texture to the corn pudding. You can substitute with plain Greek yogurt for a slightly healthier option.
- Sugar Adjustment: Adjust the amount of sugar to your taste preference. Reduce it for a less sweet version or add more for extra sweetness.
- Vegetable Variations: You can add other vegetables like diced celery, mushrooms, or jalapenos to the corn pudding.
- Cheese Variations: You can use different types of cheese, such as Monterey Jack, pepper jack, or a blend of your choice.
- Make Ahead: You can prepare the corn pudding mixture ahead of time and store it in the refrigerator until ready to cook. Simply pour it into the slow cooker and follow the cooking instructions.
- 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.
- Serving Suggestions: This dish pairs well with grilled meats, chicken, or fish. It’s also a great addition to a holiday meal or potluck.
- Slow Cooker Size: A 6-quart slow cooker is recommended for this recipe. If using a smaller slow cooker, you may need to reduce the ingredients.
- Cooking Time: The cooking time may vary depending on your slow cooker. Check the corn pudding after 3 hours and adjust the cooking time as needed.
This Slow Cooker Corn Pudding is a delicious and easy side dish that’s sure to be a hit with everyone. Enjoy!