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.
Slow Cooker Sweet Corn Pudding
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!
More Corn Focused Recipes
- hot corn dip
- fresh creamed corn
- corn and salsa tortilla soup
- corn chowder
- creamy corn fettucine
- corn crostini appetizer
- fresh corn and basil cakes
- chicken corn chowder
- corn and cherry salad
- sweet corn-blueberry buttermilk ice cream
Slow Cooker Sweet Corn Pudding
Ingredients
- 2 (11 oz) cans whole kernal corn with juice
- 2 (14.75 oz) cans creamed corn
- 2-1/2 cups corn muffin mix
- 8 Tablespoons butter, room temperature
- 4 oz cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1 Tablespoon sugar
- 1/2 teaspoon cinnamon
Directions
- In a large bowl, combine all ingredients and mix well. Pour into the bowl of 6 quart slow cooker. Cover and heat on low for 3-1/2 hours. Then turn slow cooker to high for an additional 2 hours.
- When finished cooking the edges will be brown and there may be some liquid butter/ floating on top. This is okay. I prefer to scoop out the pudding from the slow cooker and incorporate the golden edges into the whole dish. Let it cool slightly before serving. It is one of those dishes that tastes best after sitting a while and cooling down. It's too hot to taste right when it's done cooking.Scoop it from the slow cooker bowl and give it 15 minutes to come together and cool down.
- Note: Cooking times can change if not using a 6 quart slow cooker.
Melanie | Melanie Makes says
Those golden edges! I want a bowl full of all edges, please!
Brandy | Nutmeg Nanny says
Corn pudding is one of my all time favorites, especially around the holidays!
Maris (In Good Taste) says
Corn pudding is one of my favorite parts of Thanksgiving dinner!
katerina @ diethood.com says
WOW!! This corn pudding looks incredibly delicious!! Can’t wait to try it!! Thanks 🙂
Maryanne | the little epicurean says
I just found a new side dish to serve this Thanksgiving! This looks great!
Cathy Trochelman says
OH my goodness…this needs to find its way onto my Thanksgiving table!!!
Karisa says
Is the corn muffin mix unsweetened?
Cathy says
Not totally.
Maggie says
I think my grandchildren will like this. Corn seems to please everyone at holiday gatherings.
Amy says
Do you think I can substitute fresh corn for the canned kernels? And do you think it’ll cook up the same if I double the recipe?
Cathy says
Hmmm, you might want to try it on high if you double it otherwise would really take a long time to cook.
LaShawn says
Cathy
Can you tell me the bake time if I do it in the oven?
Cathy says
Sorry, I have never made it in the oven.
Lily says
Can I prep this ahead of time and then when i’m ready to cook it, give it a stir and turn on the crockpot?
Debbie says
I’d like to know that too!
Justin Pfizenmaier says
I have mixed and refrigerated it for day before cooking. I just put it on low and figure time for an extra hour on low.
Justin Pfizenmaier says
This is a great recipe with much customization possibilities. I add candied bacon and use jalapeño cream cheese. Also sub in cream cheese for sour cream since I forgot it and it came out amazing. Also for presentation a bacon basket for the top. This is always a crowd pleaser from family get together to just wanting a food coma after a superbowl win, go cheifs!