Slow-Cooker Corn Pudding is one of the easiest ways to get sweet and creamy corn pudding on your table. It is the perfect summer dish to make. Enjoy!

Servings      : 6 to 8


·        4 tablespoons (1/2 stick) unsalted butter, plus more for coating the slow cooker
·       1 pound fresh or frozen corn kernels (from about 5 to 6 ears fresh corn, about 3 1/2 cups)
·         4 large eggs
·         1 1/3 cups whole milk
·         2/3 cup heavy cream
·         1/4 cup all-purpose flour
·         2 tablespoons granulated sugar
·         1 teaspoon fine salt


1.   Coat the insert of a 4-quart or larger slow cooker with butter. Melt the 4 tablespoons of butter in a large frying pan over medium heat. Add the corn and cook, stirring occasionally, until any liquid has almost evaporated, about 5 minutes.
2.   Meanwhile, whisk the eggs, milk, cream, flour, sugar, and salt together in a large bowl until combined; set aside.
3.  When the corn is ready, add it to the egg mixture and stir with a rubber spatula to combine. Scrape the mixture into the slow cooker and spread into an even layer.
4.   Cover the slow cooker and cook until the pudding is just set, 2 to 3 hours on LOW depending on the size of the slow cooker. Start checking at 2 hours; the pudding is done when the middle is not liquid anymore, but wobbles gently like Jell-O. Serve immediately.


·        Make ahead: Cut the corn off the cob and store in the refrigerator for up to 2 days.
·         Storage: This recipe is best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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