Are you looking for a ridiculously easy and unbelievably delicious side dish to elevate your next dinner party or family meal? Look no further! This Crockpot Corn Pudding recipe is the answer to your culinary prayers. Forget fussy stovetop methods; this recipe utilizes the magic of your slow cooker to deliver a creamy, cheesy, and perfectly cooked corn pudding that will have everyone asking for seconds. It's a perfect example of healthy meals made simple, and a true champion among quick dinner ideas. Get ready to experience homemade cooking at its finest!
Ingredients:
- 2 (15 ounce) cans whole kernel corn, drained
- 1 (10.75 ounce) can condensed cream of corn soup
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 cup chopped green chilies for a Southwestern kick
Instructions:
Getting Started:
- Grease a 2-quart slow cooker insert with cooking spray or butter. This prevents sticking and ensures easy cleanup. Prepping your slow cooker is a crucial step for effortless homemade cooking.
Combining Ingredients:
- In a large bowl, whisk together the drained corn, cream of corn soup, milk, eggs, cheddar cheese, Monterey Jack cheese, melted butter, salt, pepper, and garlic powder. If using, stir in the green chilies now. Thorough mixing ensures even distribution of flavor throughout your corn pudding.
Slow Cooking Magic:
-
Pour the mixture into the prepared slow cooker.
-
Cover and cook on low for 4-6 hours, or until the pudding is set and heated through. Cooking time may vary depending on your slow cooker; check for doneness after 4 hours. The pudding should be firm enough to hold its shape.
Serving and Enjoying:
-
Once cooked, let the corn pudding rest for about 10-15 minutes before serving. This allows it to slightly firm up and makes for easier serving.
-
Serve warm as a delightful side dish with your favorite main course. This creamy corn pudding pairs perfectly with roasted chicken, grilled meats, or even hearty vegetarian dishes.
Tips and Variations:
- For a richer flavor: Use heavy cream instead of milk.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Add some veggies: Incorporate chopped bell peppers, onions, or jalapeños for added texture and flavor.
- Make it a casserole: Bake this recipe in a 9x13 inch baking dish at 350°F (175°C) for 45-60 minutes instead of using a slow cooker.
- Make it ahead: This corn pudding can be prepared a day in advance and reheated in the slow cooker on low for an hour or in the oven at 350°F (175°C) for 20-30 minutes.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: Approximately 15g
- Protein: Approximately 7g
- Carbohydrates: Approximately 25g
This Crockpot Corn Pudding recipe is a testament to how simple delicious food can be. It’s a perfect example of easy recipes that deliver big on flavor without sacrificing convenience. This recipe is ideal for busy weeknights or when you want to impress your guests with minimal effort. Enjoy!