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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 jalapeño, 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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