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crock-pot Corn Pudding

Discussion in 'Side Items' started by ricciardo, Oct 23, 2010.

  1. Corn Pudding

    1 pkg. (8 oz.) cream cheese, softened

    2 eggs, beaten

    1/3 C. sugar

    2 1/3 C. fresh or frozen sweet corn

    1 pkg. (8 ½ oz.) corn bread muffin mix

    1 C. milk

    2 T. melted butter

    1 t. salt

    ¼ t. ground nutmeg

    Lightly grease crock-pot. In a mixing bowl, blend cream cheese, eggs, and sugar. Add remaining ingredients and mix well. Transfer to crock-pot. Cover and cook on high 3 to 4 hours. This is like a corn soufflé. You set it and forget it until dinner.
    Last edited: Oct 23, 2010
  2. nwdave

    nwdave Master of the Pit SMF Premier Member

    Thanks, gotta give this a try.
  3. squirrel

    squirrel Master of the Pit OTBS Member

    Yum! That sounds good, thanks for sharing!
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

    oops! thought that said "CRACK-Pot" at first and figured it must be REALLY good!  I think that may be accurate.. Thanks for sharing this - sounds so easy and good.
  5. Took leftovers and sliced it like bread.  put it on a griddle with some butter and browned both sides.  Served with some left over brisket.  outstanding meal.