I stole this recipe for Mexican Corn Pudding from Southern Living’s Big Book of Slow Cooking. I was looking for something to go with the Burritos with Chicken and Rice I was already making and I liked that this recipe went in the slow cooker in the morning and it was ready when we ate. The slow cooker made this corn side dish stay nice and fluffy.
“If you were food, you would be corn. I don’t know why, I just sense corn in you.” – Lizbeth Mori, Author (see more quotes in the Quotes tab)
Whisk 2 large eggs in a large bowl.
Add 15 ¼ oz can whole kernel corn, 14 ¾ oz can cream-style corn, 4 ½ oz can diced green chilies, 8 ½ oz package corn muffin mix (Jiffy brand is best), ½ cup butter, melted and 1 tsp cumin to bowl.
Mix well to combine
Pour into a lightly greased 3 qt oval slow cooker.
Cover and cook on LOW 5 hours or until edges are set, add ¼ cup shredded cheddar cheese at last 10 minutes of cooking time.
Let stand 5 minutes. Serve warm.
Mexican Corn Pudding
An easy side dish using the slow cooker. A light fluffy corn pudding that cooks low in the slow cooker. A great side for Mexican or Southern meals. You can adjust the heat level to your preference.
Ingredients
- 2 large eggs
- 15 ¼ oz can whole kernel corn
- 14 ¾ oz can cream-style corn
- 4 ½ oz can diced green chilies
- 8 ½ oz package corn muffin mix (Jiffy brand is best)
- ½ cup butter , melted
- 1 tsp cumin
Instructions
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Whisk eggs in a large bowl. Add next 6 ingredients and mix well. Pour into a lightly greased 3 qt oval slow cooker.
-
Cover and cook on LOW 5 hours or until edges are set. Let stand 5 minutes. Stir before serving.
Recipe Notes
I use mild green chilies. You can use hot chilies if preferred. I add ¼ cup shredded cheddar cheese at the last 10 minutes of cooking time. I do not stir before serving; I cut the pieces out of the slow cooker. I like the pieces having the crust on the top.