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–+ servings
easy to make Slow Cooker Corn Pudding in the pot
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5 from 1 vote

Slow Cooker Corn Pudding

Slow cooker corn pudding is a comforting side dish with a Southern flair.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Author: The Shortcut Kitchen

Equipment

Ingredients

  • 15 ounces corn kernels 1 15 ounce can, drained
  • 15 ounces creamed corn 1 15 ounce can
  • ½ cup butter melted
  • ¼ cup granulated sugar
  • ½ cup milk
  • 1 cup sour cream
  • 3 large eggs
  • 8.5 ounces Jiffy cornbread mix
  • 1 cup shredded cheddar cheese optional

Instructions

  • In a greased 4QT slow cooker, stir together the corn kernels, creamed corn, melted butter, sugar, milk, sour cream, and eggs.
  • Stir in the cornbread mix and cheddar cheese (if using) until fully combined.
  • Cover, and cook on HIGH for 3-4 hours or until the center is set.

Notes

Leftovers will keep in an airtight container in the refrigerator for 2 days and in the freezer for 3 months.

Nutrition

Calories: 640kcal | Carbohydrates: 62g | Protein: 15g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 929mg | Potassium: 355mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1167IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 2mg