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Slow-Cooker Corn Pudding

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Slow-Cooker Corn Pudding
  • Prep Time 5 min
  • Total Time 2 hr 40 min
  • Servings 10
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Let your slow cooker be your helper with this family-favorite corn pudding—a great side dish for holiday meals or parties.

Ingredients

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)

Directions

  • 1 Spray 3- to 4 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients. Pour into slow cooker.
  • 2 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.
Tips  

Stir in 1 can (4.5 oz) Old El Paso® chopped green chiles to kick up the flavor. You can also use pepper Jack cheese instead of the Colby-Monterey Jack for more heat.

To hold corn pudding until serving time, set cooker on Low or Warm. Carefully remove cover so condensation does not drip onto pudding, and place paper towels across opening of cooker before replacing cover.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
8g
40%
,
Trans Fat
0g
)
Cholesterol
55mg
18%
Sodium
480mg
20%
Potassium
105mg
3%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
4%
,
Sugars
2g
)
Protein
6g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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