Corn Pudding Crock Pot Recipes

CROCK POT CORN CASSEROLE

Steps:

• Grease a 6-quart slow cooker or line it with a liner. (I used my Hamilton Beach 3-in-1 Slow Cooker)
• In a bowl, combine cream cheese, eggs and sugar.
• Mix in dry muffin mix and remaining ingredients.
• Mix well.
• Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.

SLOW COOKER CORN PUDDING

Steps:

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

CROCK POT CORN CASSEROLE

Steps:

• Drain the cans of corn and melt the butter.
• Spray inside of CrockPot with non-stick cooking spray.
• Layer all of the ingredients in your CrockPot.
• Stir until combined.
• Cover and cook 2-4 hours on high heat until golden brown on top and middle is set up.

CORN PUDDING (CROCK POT)

Steps:

• Beat eggs until thick.
• Stir in corn.
• Beat dry ingredients with milk until smooth. Stir into corn mixture.
• Pour into well greased Crock Pot.
• Dot with butter.
• Cover and cook on Low setting 7-9 hours, or High setting 3-4 hours.

SLOW-COOKER CORN PUDDING

Steps:

• Spray 3- to 4 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients. Pour into slow cooker.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until mixture is set and knife inserted in center comes out clean. Let stand 5 minutes before serving.