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
- 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)
- Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.
- 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.
- 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.