Slow Cooker Sweet Corn Pudding Recipes

SLOW COOKER RICE PUDDING

Steps:

• Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
• Cook on High for 2 1/2 hours.
• Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
• Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
• Continue cooking on High until creamy, about 15 minute more.
• Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

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.

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 SWEET CORN PUDDING

Steps:

• In a large bowl, combine all ingredients and mix well. Pour into the bowl of 6 quart slow cooker. Cover and heat on low for 3-1/2 hours. Then turn slow cooker to high for an additional 2 hours. When finished cooking the edges will be brown and there may be some liquid butter/ floating on top. This is okay. I prefer to scoop out the pudding from the slow cooker and incorporate the golden edges into the whole dish. Let it cool slightly before serving. It is one of those dishes that tastes best after sitting a while and cooling down. It's too hot to taste right when it's done cooking.Scoop it from the slow cooker bowl and give it 15 minutes to come together and cool down. Note: Cooking times can change if not using a 6 quart slow cooker.

GRANDMA'S CORN PUDDING CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13" baking pan with non-stick cooking spray. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs in one at a time, beating well after adding each one.
• Beat in sour cream.
• Add in muffin mix and milk, mix well.
• Fold in the corn.
• Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.