Slow-Cooker Corn Pudding


Slow-Cooker Corn Pudding


  • 1/2 cup unsalted butter plus more for coating the slow cooker
  • 1 kilo frozen corn kernels from about 5 to 6 ears fresh corn, about 3 1/2 cups
  • 8 large eggs
  • 2 2/3 cups whole milk
  • 1 1/3 cup heavy cream
  • 1/2 cup all-purpose flour
  • 4 tablespoons granulated sugar
  • 2 teaspoons fine salt


  • Coat the insert of a 4-quart or larger slow cooker with butter. Melt the 4 tablespoons of butter in a large frying pan over medium heat. Add the corn and cook, stirring occasionally, until any liquid has almost evaporated, about 5 minutes.
  • Meanwhile, whisk the eggs, milk, cream, flour, sugar, and salt together in a large bowl until combined; set aside.
  • When the corn is ready, add it to the egg mixture and stir with a rubber spatula to combine. Scrape the mixture into the slow cooker and spread into an even layer.
  • Cover the slow cooker and cook until the pudding is just set, 2 to 3 hours on LOW depending on the size of the slow cooker. Start checking at 2 hours; the pudding is done when the middle is not liquid anymore, but wobbles gently like Jell-O. Serve immediately.

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