This creamy, savory Crock Pot Corn Pudding saves oven space during your holiday dinner prep & will soon become a family favorite...
Last year I made the oven-baked version of this corn pudding side dish for the family. It turned out delicious, but occupied precious oven space for FAR too long & it seemed to take forever to bake completely.
Dinner was literally stalled by almost 20 minutes because this darn corn pudding refused to set in the middle!
Even though it was a royal pain, it was agreed by all that this needed to become an essential side dish for every Thanksgiving dinner from that day forward.
So a couple of weeks ago, I started researching online some alternative ways to make this family fave.
My first search was for slow cooker versions- shocking, right? ;)
I found one or two I could base my recipe on, and then ran a slow-cooked trial run and the results were delicious!
Just as good as last year's version (maybe even better?), but sans the use of the oven. Score!
For those who may be wondering, this is my copycat version of a popular side dish from one our utmost fave barbecue joints, City Barbecue. My Ohio, Kentucky, & Indianapolis peeps probably know where it is I am referring to. ;)
When I lived in Columbus, this was THE ONE place my parents had to eat at when they would come to visit.
I have to have a few of those crispy side crust pieces when I dish out a serving of this amazingly delicious corn pudding.
Yield: Serves 6-8
Crock Pot Corn Pudding
This creamy, savory Crock Pot Corn Pudding saves oven space during your holiday dinner prep & will soon become a family favorite.
prep time: 10 min cook time: 4 hours total time: 4 hours & 10 min
ingredients:
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 (15 oz) can of creamed style corn
- 1 (15 oz) can of corn (drained)
- 2 eggs, beaten
- 1 cup sour cream
- 8 tbsp (1 stick) unsalted butter, melted
instructions:
How to cook Crock Pot Corn Pudding
- Spray the inside of a 6 quart slow cooker with cooking spray.
- In a small bowl, mix together all the dry ingredients- the flour through the salt. Set aside.
- Dump the two cans of corn (creamed & regular), the beaten eggs, sour cream, and melted butter into the crock pot. Whisk together.
- Dump in the flour/cornmeal mixture & mix until combined.
- Cook on Low for 3-4 hours. During the last 45 minutes of slow cooking, prop the lid open slightly.
- The corn pudding is done when the outer edges have started to brown and the center is fairly set.
- Dish out & enjoy!
Have you used your crock pot before to help out with some of your holiday dinner cooking and prep?
What is your favorite side dish to prepare in your slow cooker?
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