• Crockpot N.Y. Times - 07

    From Dave Drum@1:18/200 to All on Tue Mar 26 16:44:48 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooker Corn Pudding
    Categories: Vegetables, Dairy, Grains, Chilies, Cheese
    Yield: 8 servings

    Nonstick cooking spray or
    Vegetable oil
    1 c Whole milk
    1/2 c Sour cream
    3 lg Eggs
    3 tb Unsalted butter; melted,
    - cooled
    2 tb Oil
    3 oz A-P flour (1/3 cup)
    1/2 c Medium-grind cornmeal; pref
    - stone-ground
    3 tb Granulated sugar
    1 tb Baking powder
    2 ts Kosher salt
    4 c Corn kernels; cut from 5
    - small ears
    +=OR=+
    20 oz (2 bag)s frozen corn;
    - thawed
    3 Scallions; thin sliced
    2 Jalapenos; stemmed, fine
    - chopped
    4 oz Grated sharp Cheddar

    Generously coat the interior of a 6 to 8 quart slow
    cooker with nonstick cooking spray or vegetable oil. In
    a large liquid measuring cup or bowl, whisk together the
    milk, sour cream, eggs, butter and oil until uniformly
    combined. In a large bowl, stir together the flour,
    cornmeal, sugar, baking powder and salt. Add the corn,
    scallions and jalapeƱo, and stir to combine. Add the wet
    ingredients and the cheese, and fold until just
    combined.

    Pour the mixture into the slow cooker. Cover and cook on
    high until the pudding is browned and firm around the
    edges, and the center is puffed and just barely firm,
    about 2 hours and 30 minutes. Turn off the slow cooker
    and serve warm or room temperature directly from the
    crock.

    HINT: You can replace the flour, cornmeal, sugar and
    baking powder with an 8 1/2 ounce box of Jiffy corn
    muffin mix. In this case, reduce the salt to 1 1/2
    teaspoons.

    By: Sarah DiGregorio

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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