Use your slow cooker to make this (lightened up–shh! version) of the classic holiday dish: Crock Pot Corn Pudding. No potluck is complete without it, regardless if you call it corn casserole, spoon bread or corn pudding.
Cris here. My name is Cris and I absolutely LOVE all things Corn Pudding, Corn Casserole or Spoon Bread. No matter what you call it, I absolutely totally love it.
Note: Update Aunt Lou and I recently held a cookoff to decide which of our corn casseroles/puddings that our kids would like for the holidays!
I can remember the first time I had it at one of my parent’s friend’s house. I remember asking my mom to get the recipe because I loved it so much. So now, as an adult, I am somewhat of a collector of recipes for it. And, these days, my slow cooker is my preferred method of cooking it. I just love the consistency of it out of the slow cooker.
Crock Pot Corn Pudding Notes:
- I used my Casserole Crock for this recipe, however, I have made it many times in my 6 qt slow cooker as well. Just make sure whatever you use that you cook it until it sets.
- This recipe makes a more “pudding-like” consistency. If you would prefer a more baked up consistency, try out Crock Pot Corn Casserole or one of our oven versions.
Crock Pot Corn Pudding
Ingredients
- 1 Can Corn or Mexicorn- Drained
- 1 Can Creamed Corn
- 1 Box Jiffy Corn Bread Mix
- 1 Cup Nonfat Greek Yogurt
- 1/4 Cup Sugar or Truvia substitute
- 1 Egg- Beaten
- 1/4 Cup Light Butter -Melted
Instructions
- Mix all ingredients --except the butter-- together.
- Add butter and mix well.
- Pour into a greased crock pot.
- Cook on high for 90 min to 2 hours or until set.
Affiliate links were used in this recipe.
Cris
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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