Corn - Mexican Corn Pudding (slow cooker)

By á-47

Ingredients

• 2 eggs
• 1 (125 1/4 oz.) can whole kernel corn
• 1 (14 3/4 oz) can cram style corn
• \1 (4 1/2 oz) can diced green chiles
• 1 (8 1/2 oz) pkg., Jiffy Corn mix
• 1/2 cup butter, melted
• 1 tea. cumin
• Optional: Cheese - 1/4 cup of your choice

Preparation

Step 1

Whisk eggs in a large bowl. Add rest of the ingredients and mix well. Pour into a lightly greased 3 qt. slow cooker.

Cover and cook on LOW 5 hours or until edges are set. Let stand 5 minutes. Stir before serving.

Cheese can be added to this recipe by adding it at the end of cooking time. Add 1/4 cup cheese of your choice; cover and cook for 10 more minutes or until the cheese is melted.