Slow Cooker Bacon Corn Pudding Recipes

SLOW-COOKER CREAMED CORN WITH BACON

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

SLOW-COOKER BACON-CORN PUDDING

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix corn, egg and cream cheese. Add muffin mix and 3/4 cup of the bacon; stir to combine. Pour into slow cooker.
• Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until mixture is set and pulls away from side of cooker. Top with remaining 1/4 cup bacon. Let stand 5 minutes before serving.

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.

FRESH CORN AND BACON PUDDING

Steps:

• Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions.

CORN PUDDING WITH BACON

Steps:

• Preheat oven to 325 degrees F.
• Grease a 2-quart baking dish with margarine (Discard excess).
• Cook 3 slices of bacon until crispy. (Discard drippings).
• Chop bacon into small pieces.
• Melt butter (I use the microwave for approximately 25 seconds on high).
• Beat eggs, butter and spices together in a 2-quart bowl.
• Then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.
• Pour mixture into the baking dish.
• Bake for 90 minutes or until an inserted toothpick comes out clean.
• As it cools, the corn pudding deflates.
• Serve warm. (I love it chilled too!).
• Enjoy!

SLOW-COOKER CORN PUDDING

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.

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.