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Baked Corn Pudding

Ingredients
  Canned whole kernel corn 16 Ounce, drained (1 Can)
  Eggs 3 , lightly beaten
  Hot milk 2 Cup (32 tbs)
  Butter/Margarine 1 Tablespoon, melted
  Minced onion 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
Directions

GETTING READY
1. Butter a 1 ½ quart baking pan or pudding mold.
2. In a slow-cooker or crock pot, fit a metal rack or stand on the bottom.
3. Pour about 4 cups of hot water in the pot.

MAKING
4. In a large mixing bowl, combine all the ingredients and beat lightly until well blended.
5. Pour the mixture into the greased baking pan.
6. Cover the pan with a lid or with foil and tie around the rim to prevent it from falling off.
7. Place the pan on the metal stand in the slow-cooker.
8. Cover the slow-cooking pot with its lid
9. Steam the pudding on HIGH for about 2 ½ hours or if you are not in a hurry and want to serve the pudding for dinner, cook on LOW for about 5 hours until set.

SERVING
10. Serve the pudding warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Dish: 
Pudding
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes
Servings: 
6

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