Slow-Cooker Corn Pudding

Name: Slow-Cooker Corn Pudding
Total time: 2 h 50 min
Yield: 8 servings
Ingredients: Nonstick cooking spray or vegetable oil; 1 cup whole milk; 1/2 cup sour cream (4 ounces); 3 large eggs; 3 tablespoons unsalted butter, melted and cooled; 2 tablespoons vegetable oil; 2/3 cup all-purpose flour (3 ounces); 1/2 cup medium-grind cornmeal, preferably stone-ground (2.2 ounces); 3 tablespoons granulated sugar; 1 tablespoon baking powder; 2 teaspoons kosher salt; 4 cups corn kernels, cut from 5 small ears or 2 (10-ounce) bags frozen corn, thawed; 3 scallions, thinly sliced; 1 to 2 jalapeños, stemmed and finely chopped; 1 cup grated sharp Cheddar (4 ounces)

By Sarah DiGregorio

Updated Sept. 29, 2021

Slow-Cooker Corn Pudding — Tara Donne for The New York Times. Food Stylist: Anna Stockwell.

Total Time: 2 hours 50 minutes
Rating: 4(248)
Comments: Read comments

Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that’s like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It’s spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.

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Ingredients

Yield:8 servings

Nonstick cooking spray or vegetable oil
1cup whole milk
½cup sour cream (4 ounces)
3large eggs
3tablespoons unsalted butter, melted and cooled
2tablespoons vegetable oil
⅔cup all-purpose flour (3 ounces)
½cup medium-grind cornmeal, preferably stone-ground (2.2 ounces)
3tablespoons granulated sugar
1tablespoon baking powder
2teaspoons kosher salt
4cups corn kernels, cut from 5 small ears or 2 (10-ounce) bags frozen corn, thawed
3scallions, thinly sliced
1 to 2jalapeños, stemmed and finely chopped
1cup grated sharp Cheddar (4 ounces)

Ingredient Substitution Guide

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Preparation

Step 1
Generously coat the interior of a 6- to 8-quart slow cooker with nonstick cooking spray or vegetable oil. In a large liquid measuring cup or bowl, whisk together the milk, sour cream, eggs, butter and oil until uniformly combined. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the corn, scallions and jalapeño, and stir to combine. Add the wet ingredients and the cheese, and fold until just combined.
Step 2
Pour the mixture into the slow cooker. Cover and cook on high until the pudding is browned and firm around the edges, and the center is puffed and just barely firm, about 2 hours and 30 minutes. Turn off the slow cooker and serve warm or room temperature directly from the crock.

Tip

You can replace the flour, cornmeal, sugar and baking powder with an 8.5-ounce box of Jiffy corn muffin mix. In this case, reduce the salt to 1½ teaspoons.

Ratings

4 out of 5

248 user ratings

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Comments

Russ3 years ago

There are many variations on cornbread. While some of the instructions for changing this particular recipe offered by commenters here are fine, the goal ought not be changing this one to make it anyone's old family favorite, nor making this recipe taste like stuffing. This is THIS recipe. If you don't choose to make it, fine. If you do, fine. There is no need to tell fellow readers that they should make cornbread your way and to ignore a recipe from a chef who successfully makes it differently.

KarenK3 years ago

For goodness' sake, don't use Jiffy. Stone ground has the loveliest texture & it's worth it to buy some. Halve or third the amount of sugar. And by all means, add some sage if you'd like it to be savory, akin to southern Cornbread Stuffing. For good measure, use 2/3 C cornmeal & 1/2 C All Purpose. It's delish!

Diane Cohen3 years ago

I don’t have a slow cooker. Is there another type of pot or pan I can use? Can it be cooked in the stove? Thanks

Bryan1 month ago

This is a keeper. A lot different from the corn pudding that I make from my grandmother’s 1910 cookbook, this is more of a bread, but easy and seems to work well with dead of winter ingredients.

Kathryn4 months ago

Not bad, but as some others have pointed out, after 2.5 hours, my pudding was still undercooked, so I had to put it in the oven at 350F for another 30 minutes.

Kate6 months ago

Does anyone have a sense (perhaps from trying) that this recipe will double well? Does a doubled quantity still fit in one 6-quart slow cooker? Anyone have advice with regard to making sure a doubled version cooks through the center properly?

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