Serve this decadent Slow Cooker Sweet Corn Pudding right next to the holiday ham this season. And if you are lucky enough to have leftovers, it tastes just as amazing the next day.
How many of you love corn pudding? I thought so. It’s a dish steeped deeply in Southern tradition, but we love it on the west coast too! I don’t even wait for the holidays or a special occasion to enjoy it, Sunday dinner is a good enough reason for me to get it on the table.
I know eggs are traditional in many/all corn pudding recipes, which does help make a nice crust on top. However, I prefer a softer edge (and top), with bits and pieces of golden brown goodness mixed into the whole dish. Those preferences are what propelled me to come up with my own version, which is mostly crustless, but still absolutely delicious.
The slow cooker not only keeps your oven free, but keeps this corn pudding creamy, just the way I like it. This is what it looks like before it is cooked.
When finished, you can see the edges are a nice golden brown, but it’s not a thick crust. There will be some liquid in the middle and on the sides when finished. Delightful little pockets of cream cheese will also surface in the middle. You’re going to love all of it.
I scoop my corn pudding into a serving dish, incorporating the golden edges. It needs 15 minutes out of the slow cooker to set, meld and cool down a bit. It will burn your mouth if you don’t let it cool slightly. I know this for a fact.
Yes, it’s hard to wait before taking a bite, but you must resist.
The leftovers are amazing, just heat them slightly in the microwave and enjoy!
Slow Cooker Sweet Corn Pudding
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