Slow Cooker Corn Pudding Recipe

Slow cooker corn pudding recipe. An excellent-tasting corn pudding, spiked with jalapeno chilies cooked in a slow cooker. Are you looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

You can prepare this dish in a pressure cooker (recipe adapted from http://chopsecrets.com):

Pressure Cooker Corn Pudding Recipe

Ingredients: 2+3 (30+45 ml) tablespoons unsalted butter, 1 small yellow onion, peeled and finely diced, 4 large eggs, beaten, 1½ cups (375 ml) heavy cream, 3 tablespoons (45 ml) all-purpose flour, 1½ tablespoons (22 ml) granulated sugar, 12 oz (360 g) frozen corn, thawed and drained, 1 teaspoon (5 ml) kosher salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 small jalapeno chili, seeded and minced

Instructions: Grease inside of 1½-quart (1½ L) casserole with nonstick cooking spray. Set aside. Melt 2 tablespoons (30 ml) of butter in the pressure cooker turned to saute mode. Add diced to the hot butter and saute until soft, stirring occasionally, for about 3 minutes.

In a blender, combine 1²⁄³ cups (410 ml) of thawed corn, heavy cream, beaten eggs, all-purpose flour, sugar, remaining 3 tablespoons (45 ml) of butter, minced jalapeno chili, salt, and black pepper. Blend until smooth. Add cooked onion and remaining corn and pulse once, to combine.

Pour the mixture into the greased casserole, then cover loosely with aluminum foil. Pour 1 cup (250 ml) water into the pressure cooker, then insert the steam rack. Using a foil sling, lower the casserole to the steam rack.

Close the pot and lock the lid. Set the burner heat to high pressure. Set the timer to 40 minutes.

Using the Natural Release method, bring pressure to normal, then carefully unlock and open the lid. Serve corn pudding hot.

Slow Cooker Corn Pudding Recipe

Ingredients

• 10 oz (300 g) package frozen whole kernel corn, thawed and divided
• 1 cup (250 ml) whole milk
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded Monterey Jack cheese
• 1 small jalapeno chili, seeded and minced

Method