Slow Cooker Amish Corn Pudding- 2 Easy and Creamy Sweet Corn Side Dish.
Pour the milk and egg mixture in with crushed sweet corn with 3 ingredients to the slow cooker so that it would make a warm side dish that is always yes in my house.
This Slow Cooker Amish Corn Pudding is made of common pantry ingredients such as sweet corn, eggs, milk, butter and sugar and baked into a rich custard-type casserole that is cooked in a low and slow fashion to perfection.
It softens down and the sides grow a little golden and the centre remains soft, creamy and spoonable.
Easy crockpot corn pudding is a comfort meal to serve on Sundays, holidays, or even on a weeknight, it is the type of side dish that people can always go back to.
Slow Cooker Corn Pudding Amish
Ingredients
- frozen sweet corn (or canned corn with the water drained out)
- Quantity: 3 cups
- large eggs
- Quantity: 3
- whole milk
- Quantity: 1 1/2 cups
- granulated sugar
- Quantity: 1/4 cup
- unsalted butter, melted.
- Quantity: 3 Tbs.
- salt
- Quantity: 1 teaspoon
Directions
For making Slow Cooker Amish Corn Pudding
Prepare the slow cooker
Lightly coat the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray to keep the corn pudding from sticking.
Add the corn
Take the sweet corn and place it in the bottom of the slow cooker and smooth the layer evenly.
Mix sugar, butter and salt
Add the granulated sugar, melted butter and salt to a small bowl and stir it until the sugar is moist and all appears mixed. This forms your basic ingredient of corn.
Pour and sprinkle this mixture of sugar, butter, salt in a uniform manner over the corn in the slow cooker and toss the corn gently to have a light coating. Flick it back to an even film.
Prepare the milk and egg mixture
Whisk the eggs in a medium sized mixing bowl until well mixed. Add the milk and blend once more until the mixture of milk and eggs are completely combined and smooth, it is your milk and egg mixture which will result in the custard.
Pour the mixture of milk and eggs gradually over the already prepared, in the slow cooker, mix of the three ingredients and ensure that the mixture covers the corn as much as possible. You will find the liquid trickling down through the kernels.
Cook
Close the lid of the slow cooker. Bake at LOW 3 1/2 -4 1/2 hours or until the corn pudding is set in the center, a knife inserted in the center mostly comes out clean. The corners will be somewhat bulged and hardly yellow.
Finish and serve
After cooking, switch off the slow cooker and allow the corn pudding to cool with the cover on it taking about 10 minutes to complete setting. Warm, and serve in the slow cooker.