====== Corn Pudding ======
{{recipes:casserole:corn_pudding:12-bones-corn-pudding-4.jpg?600|}}
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===== Ingredients =====
  * 4 tablespoons (1/2 stick) unsalted butter, plus more for coating the slow cooker
  * 1 pound fresh or frozen corn kernels (from about 5 to 6 ears fresh corn, about 3 1/2 cups)
  * 4 large eggs
  * 1 1/3 cups whole milk
  * 2/3 cup heavy cream
  * 1/4 cup all-purpose flour
  * 2 tablespoons granulated sugar
  * 1 teaspoon fine salt
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===== Info =====
  * **Prep:** 10
  * **Cook:** 2-3 hours
  * **Serves:** 4-6
  * [[https://www.thekitchn.com/recipe-slow-cooker-corn-pudding-231485|Source]]


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===== Directions =====
  - Coat the insert of a 4-quart or larger slow cooker with butter. Melt the 4 tablespoons of butter in a large frying pan over medium heat. Add the corn and cook, stirring occasionally, until any liquid has almost evaporated, about 5 minutes.
  - Meanwhile, whisk the eggs, milk, cream, flour, sugar, and salt together in a large bowl until combined; set aside.
  - When the corn is ready, add it to the egg mixture and stir with a rubber spatula to combine. Scrape the mixture into the slow cooker and spread into an even layer.
  - Cover the slow cooker and cook until the pudding is just set, 2 to 3 hours on LOW depending on the size of the slow cooker. Start checking at 2 hours; the pudding is done when the middle is not liquid anymore, but wobbles gently like Jell-O. Serve immediately.

{{tag>eggs corn milk heavy_cream butter cheap slow_cooker instant_pot}}
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