Unlock the secret: how to make corn pudding in the crockpot that tastes like heaven
What To Know
- Add a pinch of cayenne pepper or chopped jalapeños for a kick.
- Omit the vegetables and add a few tablespoons of honey or maple syrup to the corn mixture.
- Store it in the refrigerator and reheat it in the crockpot or oven before serving.
Indulge in the irresistible flavors of creamy, savory corn pudding without turning on your oven! This blog post will guide you through the effortless process of preparing this classic Southern dish in the convenience of your crockpot.
Ingredients You’ll Need:
- 2 cans (15 ounces each) creamed corn
- 1 can (12 ounces) whole kernel corn, drained
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Easy Step-by-Step Instructions:
1. Prepare your crockpot: Lightly grease a 6-quart crockpot with cooking spray.
2. Combine the corn: In a large bowl, combine the creamed corn, whole kernel corn, milk, sour cream, onion, bell peppers, Parmesan cheese, butter, eggs, sugar, salt, and black pepper.
3. Pour into the crockpot: Transfer the corn mixture to the prepared crockpot.
4. Cook on low: Cover and cook on low for 6-8 hours or until the pudding has set and is heated through.
5. Serve and enjoy: Garnish with additional Parmesan cheese or chopped fresh herbs and serve while warm.
Tips for Perfect Corn Pudding:
- Use fresh vegetables: For optimal flavor, use fresh onion and bell peppers instead of frozen or canned.
- Don’t overcook: Check the pudding regularly to prevent it from becoming too thick or dry.
- Adjust the sweetness: If you prefer a sweeter pudding, add an extra tablespoon of sugar.
- Make it cheesy: For extra indulgence, add more grated Parmesan cheese or a blend of shredded cheeses.
- Serve with your favorite sides: Pair your corn pudding with roasted chicken, grilled salmon, or a hearty salad.
Variations on the Classic:
- Spicy corn pudding: Add a pinch of cayenne pepper or chopped jalapeños for a kick.
- Bacon corn pudding: Cook and crumble bacon and stir it into the corn mixture before pouring it into the crockpot.
- Cheesy corn pudding with cornbread topping: Prepare a cornbread batter and pour it over the corn pudding before cooking.
- Sweet corn pudding: Omit the vegetables and add a few tablespoons of honey or maple syrup to the corn mixture.
How to Make Corn Pudding in the Crockpot: Frequently Asked Questions
Q: Can I use frozen corn instead of canned corn?
A: Yes, you can use frozen corn. Thaw it completely before using.
Q: How do I know when the corn pudding is done?
A: Insert a toothpick or knife into the center of the pudding. If it comes out clean, the pudding is done.
Q: Can I make corn pudding ahead of time?
A: Yes, you can make corn pudding up to 2 days in advance. Store it in the refrigerator and reheat it in the crockpot or oven before serving.
Q: What can I do if my corn pudding is too thick?
A: Add a little more milk or cream to thin it out.
Q: Can I use a smaller crockpot?
A: Yes, you can use a smaller crockpot, but you may need to adjust the cooking time.