Crockpot Cornbread Pudding
Made with just 6 simple ingredients, Crockpot Cornbread Pudding a delicious and easy side dish that can go with nearly any meal. No fancy kitchen equipment and the slow cooker does all the work!
Servings: 16 servings
Calories: 214kcal
Ingredients
- ½ cup butter melted and slightly cooled
- 3 eggs
- 8 ounces sour cream regular or light
- 2 14.75 ounce cans cream style corn
- 16 ounce bag frozen sweet corn
- 9 ounce box Jiffy cornbread mix
Instructions
- Grease the inside of a crockpot with cooking spray or butter.
- In a large bowl, whisk together the melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended.
- Fold in cream-style and frozen corn.
- Once blended well, add the box of Jiffy mix, and fold just until the dry ingredients are moist.
- Pour the cornbread mixture into the prepared crockpot, spreading it evenly.
- Cover and cook on low for 2 hours. DON'T UNCOVER the crockpot. Turn the heat to warm and let it continue cooking an additional 30-60 minutes or until the pudding is mostly set. Check it after 30. The texture will liken to a soufflé when it's done. Add additional time if needed.
- Add additional toppings or garnishes as you'd like.
Video
Notes
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- Important Crockpot Note. If your slow cooker has a metal insert, be careful with cooking times. Metal inserts can heat up quickly, leading to burned edges while the center might not be fully cooked. In contrast, ceramic inserts heat more evenly and slowly. If you’re using metal, cook on low and keep an eye on it. Since there are many types and sizes of slow cookers, the cooking time will vary, so adjust it based on your experience. Some older slow cookers warm up slowly, while newer ones can get very hot quickly. Make sure to set a timer...this comes from someone who once forgot and burnt it to pieces! If you’re wondering if cooking on high works, in my experience, this resulted in the outside to burn before the inside was set.
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- Make it Extra Firm. If the texture of a soufflé isn't your personal preference, you can use 2 Jiffy Cornbread Mix boxes instead of 1 and add 1 cup of milk. Adjust the cook time if necessary.
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- Optional delicious mix-ins to this dish are:
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- ¼ cup drained chopped green chiles
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- ¼ cup drained chopped canned jalapeños
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- ½-3/4 cup chopped cooked bacon
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- ½-3/4 cup chopped leftover ham
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- 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!
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- Optional delicious mix-ins to this dish are:
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- You know it's done cooking with a thermometer. The casserole along the edges of the dish will be done before the center is mostly set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
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- Make the corn muffin mix from scratch. Here is an easy substitute:
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- ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
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- Make the corn muffin mix from scratch. Here is an easy substitute:
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- This recipe can also be made in the oven. You can follow my easy oven version Jiffy Corn Casserole if you have the oven space or simply prefer a firmer texture.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 293mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
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