Southern cooks make corn pudding often. It’s as at home with a casual barbecue sandwich as it is with a holiday roast.

Southern Corn Pudding

  • Cook Time: 2 hours
  • Persons: 6
  • Difficulty: Easy

  • Ingredients
  • Nonstick cooking spray
  • 1 8 ounce package cream cheese, softened
  • 2 eggs
  • 2 1/2 cups frozen whole kernel corn
  • 1 14 3/4 ounce can cream-style corn
  • 1/3 cup finely chopped onion (1 small)
  • 1 teaspoon dried thyme, crushed
  • 1 8 1/2 ounce package corn muffin mix
  • 1 cup evaporated milk
  • 2 tablespoons butter or margarine, melted
  • 1 cup chopped tomatoes (2 medium)
  1. Instructions
  2. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.
  3. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add eggs; beat until nearly smooth. Stir in frozen corn, cream-style corn, onion, and thyme. Add muffin mix, evaporated milk, and butter; stir just until combined. Spoon mixture into prepared cooker.
  4. Cover and cook on high-heat setting for 2-1/2 to 3 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool pudding, uncovered, for 15 minutes before serving. Sprinkle with tomatoes.