Southern Corn Pudding

By harvard88

Ingredients

• Nonstick cooking spray
• 1 8 ounce packagecream cheese, softened
• 2 eggs
• 2 1/2 cups frozen whole kernel corn
• 1 14 3/4ounce cancream-style corn
• 1/3 cup finely chopped onion (1 small)
• 1 teaspoon dried thyme, crushed
• 1 8 1/2ounce packagecorn muffin mix
• 1 cup evaporated milk
• 2 tablespoons butter or margarine, melted
• 1 cup chopped tomatoes (2 medium)

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.

2.
In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add eggs; beat until nearly smooth. Stir in frozen corn, cream-style corn, onion, and thyme. Add muffin mix, evaporated milk, and butter; stir just until combined. Spoon mixture into prepared cooker.

3.
Cover and cook on high-heat setting for 2-1/2 to 3 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool pudding, uncovered, for 15 minutes before serving. Sprinkle with tomatoes.