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Creamy Slow Cooker Corn Pudding

Slow cooker corn pudding combines whole kernel corn, cream-style corn, and corn muffin mix for a creamy center with set edges. Cook it on LOW or HIGH, then let it rest covered before serving.
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Prep Time 15 minutes
Cook Time 5 hours
Resting 15 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter 1 stick, divided
  • 2 eggs large
  • 1 cup sour cream
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 package (8.5 oz) corn muffin mix
  • 2 tbsp granulated sugar
  • 0.5 tsp kosher salt

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
  2. Melt the remaining 7 tablespoons of butter.
  3. In a large bowl, whisk the eggs and sour cream until smooth.
  4. Stir in the drained corn, cream-style corn, corn muffin mix, sugar, salt, and melted butter until just combined.
  5. Spread the mixture in the slow cooker and cover.
  6. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the edges are set and the center reaches 160°F.
  7. Turn off the slow cooker and let the pudding rest, covered, for 15 minutes before serving.

Notes

For the creamiest texture, mix the batter only until just combined. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. For a gluten-free option, use a certified gluten-free corn muffin mix.