Let your slow cooker be your helper with this family-favorite corn pudding—a great side dish for holiday meals or parties.
can (14.75 oz) Green Giant™ cream style sweet corn
can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
pouch Betty Crocker™ cornbread & muffin mix
cup sour cream
cup butter, melted
cup shredded Colby-Monterey Jack cheese blend (4 oz)
Spray 3- to 4 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients. Pour into slow cooker.
Cover; cook on High heat setting 2 1/2 to 3 hours or until mixture is set and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Stir in 1 can (4.5 oz) Old El Paso® chopped green chiles to kick up the flavor. You can also use pepper Jack cheese instead of the Colby-Monterey Jack for more heat.
To hold corn pudding until serving time, set cooker on Low or Warm. Carefully remove cover so condensation does not drip onto pudding, and place paper towels across opening of cooker before replacing cover.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.