Corn Pudding Crock Pot Food

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SLOW-COOKER CORN PUDDING



Slow-Cooker Corn Pudding image

Slow-cooker corn casserole or corn pudding is a great side dish for holiday meals or parties. Betty Crocker™ cornbread & muffin mix takes just 5 minutes of prep to bring it all together and let the slow cooker do the rest! If you want to vary the flavor, change up the cheese blend with a pepper Jack cheese instead of the Colby-Monterey Jack called for. Let the dish stand for five minutes before serving up.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 10

Number Of Ingredients 7

1 can (14.75 oz) cream style sweet corn
1 can (15.25 oz) whole kernel sweet corn, drained
1 pouch Betty Crocker™ cornbread & muffin mix
1 cup sour cream
1/4 cup butter, melted
1 egg
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

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.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1/2 Cup, Sodium 480 mg, Sugar 2 g, TransFat 0 g

SLOW-COOKER CREAMED CORN



Slow-Cooker Creamed Corn image

Hosting a summer BBQ? Prepare this simple creamed corn ahead of time and let the slow cooker do its job while you man the grill.

Provided by Food Network Kitchen

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 8

8 large ears corn, husked and kernels removed (about 6 cups)
A few sprigs thyme
1 cup half-and-half
4 tablespoons unsalted butter, cut into 8 large chunks
One 8-ounce package cream cheese, cut into 8 large chunks
1 large clove garlic, finely grated
Kosher salt and freshly ground black pepper
Serving suggestions: crumbled bacon and sliced scallions

Steps:

  • Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours.
  • Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions.

SLOW COOKER CORN PUDDING



Slow Cooker Corn Pudding image

Sweet and creamy, my corn pudding couldn't be simpler to prepare. It's so satisfying with so little effort-this dish never disappoints! -Kay Chon, Sherwood, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 8 servings.

Number Of Ingredients 6

2 cans (11 ounces each) whole kernel corn, undrained
2 packages (8-1/2 ounces each) cornbread mix
1 can (14-3/4 ounces) cream-style corn
1 cup sour cream
1/2 cup butter, melted
3 bacon strips, cooked and crumbled

Steps:

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

Nutrition Facts : Calories 504 calories, Fat 27g fat (13g saturated fat), Cholesterol 42mg cholesterol, Sodium 1009mg sodium, Carbohydrate 59g carbohydrate (19g sugars, Fiber 6g fiber), Protein 9g protein.

CROCK POT CORN PUDDING



Crock Pot Corn Pudding image

This is the easiest NO FAIL recipe! I am only listing perfect recipes. This one is perfect and sooooo good!

Provided by ntludu

Categories     Corn

Time 6h5m

Yield 4-8 serving(s)

Number Of Ingredients 6

1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
8 ounces sour cream
1/2 cup butter, melted
2 eggs, beaten
4 tablespoons sugar (to taste)

Steps:

  • Spray crock pot with cooking spray (Pam). Combine all.
  • Set crock pot to low for 6-8 hours or high for 4 hours.
  • Serves 8 normal people or 4 corn pudding lovers!

Nutrition Facts : Calories 589.5, Fat 39.6, SaturatedFat 23.4, Cholesterol 193.1, Sodium 916, Carbohydrate 56.8, Fiber 3.6, Sugar 19.3, Protein 10.2

CORN PUDDING (CROCK POT)



Corn Pudding (crock Pot) image

An amazing sidedish. Serve this with sausages and a salad. It smells wonderful while it is cooking

Provided by Northern_Reflectionz

Categories     Corn

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

4 eggs
1 (17 ounce) can creamed corn
1/2 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream or 1/2 cup milk
1/2 tablespoon butter, cut into bits

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.

Nutrition Facts : Calories 219.2, Fat 10.9, SaturatedFat 5.6, Cholesterol 165.7, Sodium 502.4, Carbohydrate 25.3, Fiber 1.4, Sugar 3.8, Protein 7.2

SLOW COOKER CORN PUDDING



Slow Cooker Corn Pudding image

This has become a Thanksgiving regular at my home. EVERYONE loves it and it makes enough so everyone can have seconds. EASY and TASTY!!

Provided by Iam4ever29

Categories     Thanksgiving

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
2 eggs, beaten
1/3 cup sugar
2 1/3 cups frozen sweet corn
1 (16 ounce) can cream-style corn
1 (8 1/2 ounce) package corn muffin mix
1 cup milk
2 tablespoons margarine or 2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg

Steps:

  • Lightly grease crockpot.
  • In mixing bowl blend cream cheese, eggs and sugar.
  • Add remaining ingredients and mix well.
  • Transfer to crockpot.
  • Cover and cook on High 3 to 4 hours.

Nutrition Facts : Calories 322.9, Fat 15.5, SaturatedFat 7.1, Cholesterol 71.2, Sodium 750.5, Carbohydrate 41.5, Fiber 3, Sugar 14.4, Protein 7.4

CROCK POT CORN PUDDING



Crock Pot Corn Pudding image

Make and share this Crock Pot Corn Pudding recipe from Food.com.

Provided by Burgundy Damsel

Categories     Corn

Time 4h3m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

2 eggs, lightly beaten
1/4 cup sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons melted butter
2 tablespoons flour
1/2 cup milk
16 ounces creamed corn

Steps:

  • Combine all but corn. Pour into crock pot.
  • Add corn and mix well.
  • Cover and cook on low for 4 hours.

Nutrition Facts : Calories 172.3, Fat 6.6, SaturatedFat 3.5, Cholesterol 83.5, Sodium 681.7, Carbohydrate 26.3, Fiber 1.1, Sugar 11.1, Protein 4.5

CROCK POT CORN



Crock Pot Corn image

This Crock pot Corn is easy and delicious. The # of servings is a guess. I served at our Christmas dinner and we had 25 guests. It was plenty.

Provided by SUSIE IN MISSOURI

Categories     Corn

Time 6h5m

Yield 10-15 serving(s)

Number Of Ingredients 4

3 (16 ounce) bags frozen corn
1/2 cup butter
8 ounces cream cheese
1/2 cup sugar

Steps:

  • Put butter and cream cheese in bottom of crock pot.
  • Sprinkle sugar top.
  • Put all 3 bags of corn on top.
  • Cover and cook 6 hours on low.
  • If you are home, stir after about an hour.
  • If you are not home, it will be fine, just stir before serving.

Nutrition Facts : Calories 319.2, Fat 18.2, SaturatedFat 11, Cholesterol 49.4, Sodium 136.6, Carbohydrate 39, Fiber 3.3, Sugar 10, Protein 5.9

SLOW-COOKER CORN PUDDING



Slow-Cooker Corn Pudding image

Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that's like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It's spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.

Provided by Sarah DiGregorio

Categories     breads, side dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray or vegetable oil
1 cup whole milk
1/2 cup sour cream (4 ounces)
3 large eggs
3 tablespoons unsalted butter, melted and cooled
2 tablespoons vegetable oil
2/3 cup all-purpose flour (3 ounces)
1/2 cup medium-grind cornmeal, preferably stone-ground (2.2 ounces)
3 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
4 cups corn kernels, cut from 5 small ears or 2 (10-ounce) bags frozen corn, thawed
3 scallions, thinly sliced
1 to 2 jalapeños, stemmed and finely chopped
1 cup grated sharp Cheddar (4 ounces)

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.

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