This crock pot corn pudding is one of the easiest side dishes you can make for the holidays. Toss it all in the slow cooker and forget about it until its time to eat!
I basically took my favorite corn casserole that is typically baked in the oven, and tested it out a couple of times in my crock pot. With a couple of tweaks, it came out amazing. It's a creamy corn dish that will complement your Thanksgiving spread well, because it's not so overpowering that it takes over the stars of the day, like that new gravy you want to show off, or maybe the casserole dish you prepared. Instead, it offers a nice subtle cornbread flavor that is still buttery and cheesy enough to make you want more.
The recipe as written below will be plenty for your party guests. If you plan to feed just a small family, though, I recommend halving it without changing the time. Enjoy!
Crock Pot Corn Pudding
Ingredients
- 2 (15 oz) cans whole kernel corn, drained
- 2 (15 oz) cans cream-style corn
- 2 (8 oz) package Jiffy corn muffin mix
- 16 oz sour cream
- 1/2 cup butter , melted
- 2 cups shredded cheddar cheese
Instructions
- Lightly spray a large crock pot bowl with oil. Dump all ingredients, except the cheese, into the bowl and gently stir until combined. Mix in the cheese. Cover and cook on low for 3-4 hours, stirring once halfway through. Serve warm right from the crock pot.
Notes
Nutrition
