Corn Pudding, Slow Cooker

By MarieR

Ingredients

• 8 1/2 ounces (1 package) corn muffin or cornbread mix
• 2 large eggs beat with fork
• 1/3 cup brown sugar
• 8 ounces (1 package) cream cheese
• 1 can (14-ounces) cream style corn
• 2 1/3 cups (16-ounces package) frozen sweet corn kernels
• 1 cup tri-colored peppers chopped
• 1 cup (8-ounces) milk, whole or evaporated
• 1/2 stick (2-ounces; 1/4 cup) butter melted
• 1 teaspoon season salt
• 1 teaspoon black pepper
• 1/2 teaspoon nutmeg freshly ground

Details

Servings 1

Preparation

Step 1

Grease or spray the inside of a 4-quart slow cooker with cooking spray

Soften the cream cheese in the bottom of a microwave-safe bowl on HIGH for 30 seconds.
Stir it up with a spoon. Let it cool until it's warm to the touch.
Add the beaten eggs and brown sugar. Mix thoroughly.
Add the corn muffin or corn bread mix. Stir to incorporate.
Add the can of cream-style corn, the frozen corn kernels, and the tri-color peppers.
Stir everything up and add the milk and the melted butter.
Stir in the Season Salt and the pepper.

Spray the crock of a 4-quart slow cooker with Pam.
Put in the corn pudding mixture. Grate 1/2 teaspoon of nutmeg on the top.

Put the cover on the slow cooker, turn it to HIGH, and let the corn pudding cook for 3 to 4 hours.
Serves 10 to 12 people as a side dish.