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Slow-Cooker Corn Pudding

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  • Prep 5 min
  • Total 2 hr 40 min
  • Servings 10
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Slow-cooker corn casserole or corn pudding is a great side dish for holiday meals or parties. Betty Crocker™ cornbread & muffin mix takes just 5 minutes of prep to bring it all together and let the slow cooker do the rest! If you want to vary the flavor, change up the cheese blend with a pepper Jack cheese instead of the Colby-Monterey Jack called for. Let the dish stand for five minutes before serving up.
Updated Nov 9, 2020
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Ingredients

Steps

  • 1
    Spray 3- to 4 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients. Pour into slow cooker.
  • 2
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

260 Calories, 14g Total Fat, 6g Protein, 27g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
260
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
480mg
20%
Potassium
105mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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