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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.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 people
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.
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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.