Slow-Cooker Corn Pudding

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(269)
Comments
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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
Nutritional analysis per serving (8 servings)

390 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 11 grams protein; 447 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
269 user ratings
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Comments

Russ

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.

KarenK

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 Cohen

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

Isabella Hinds

This looks good but I don’t have a slow cooker. Can it be baked? Hemp? How long?

cko

This was a hit with the preschool Friendsgiving crowd. I had to finish it in the oven at 375 for the last 30min (running late, liquidy center!) but it came out great.

Lili

I was in a jam and made this using the Jiffy mix. Found the pudding to be needing more sugar (at least for my liking). Did some calculations (which I should've done before) and it seems to mix has 1.25 tbsp of sugar whereas the recipe calls for 3 tbsp. So just a head's up, if you do you the mix, add 1-2 tbsp more sugar!

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