southern corn pudding

Name: Southern Corn Pudding
Prep time: 20 min
Cook time: 3 h
Yield: 6
Cuisine: Southern
Ingredients: - cooking spray; 1 package(s) (8-oz) cream cheese, softened; 2 - eggs; 2 1/2 cup(s) frozen whole kernel corn; 1 can(s) (14.75-oz) cream-style corn; 1/3 cup(s) finely chopped onion; 1 teaspoon(s) dried thyme, crushed; 1 package(s) (8.5-oz) corn muffin mix; 1 cup(s) evaporated milk; 2 tablespoon(s) butter or margarine, melted; 1 cup(s) chopped tomatoes

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Tammy Raynes

Natchitoches, LA

Updated on Feb 11, 2014

Southern cooks make corn pudding often. It can be served with a BBQ sandwich or a holiday roast. This is another recipe that I got from my friends magazine. Cook this in a slow cooker for about 3 hours on high.

Rate

prep time 20 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 6 to 8

Ingredients

- cooking spray
1 package (8-oz) cream cheese, softened
2 - eggs
2 1/2 cups frozen whole kernel corn
1 can (14.75-oz) cream-style corn
1/3 cup finely chopped onion
1 teaspoon dried thyme, crushed
1 package (8.5-oz) corn muffin mix
1 cup evaporated milk
2 tablespoons butter or margarine, melted
1 cup chopped tomatoes

How To Make southern corn pudding

Step 1

Spray slow cooker with cooking spray. Set aside.

Step 2

In a large bowl, beat cream cheese with a mixer for 30 seconds. Add eggs; beat until nearly smooth. Stir in frozen corn, cream-style corn, onion, and thyme. Add muffin mix, evaporated milk, and butter; stir just until combined. Spoon mixture into prepared cooker.
Step 3

Cover and cook on high heat for 2.5 to 3 hours. Remove from cooker, if possible, or turn off. Cool pudding, uncovered, for 15 minutes before serving. Sprinkle with tomatoes.
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