Corn Pudding With Half And Half
|Canned cream style corn||17 Ounce (1 can)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Half and half cream/Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Tablespoon, cut into bits|
In large bowl; beat eggs until thick and lemon colored.
Stir in corn.
In another bowl, beat dry ingredients with half-and-half until smooth; stir into corn.
Pour into greased crock pot.
Dot with butter.
Cover and cook on high setting for 3 to 4 hours (on low setting for 7 to 9 hours).