Corn Pudding (Slow Cooker)
Equipment
Ingredients
- 4 large eggs
- 1 14.75 oz can cream style corn
- ⅓ Cup all-purpose flour
- 1 tsp granulated sugar
- ½ tsp salt
- ⅛ tsp pepper
- ½ Cup milk or half and half
- ½ Tbsp butter, cut into small pieces
Instructions
- Beat eggs until they become thick and are light yellow in color
- Mix in corn
- In separate bowl, beat milk and dry ingredients until smooth
- Stir in corn mixture
- Pour mixture into a prepared slow cooker
- Place butter pieces over top
- Place lid on slow cooker
- Set to high and cook 3 - 4 hours (If cooking on low, cook 7 - 9 hours)
Notes
The original vintage recipe called for a 17oz can of cream-style corn. Most cans today are 14.75 - 15.25 oz.