Cornbread Pudding In Crock Pot

Cooked corn pudding with broccoli and meat on a plate.

5 from 2 votes

Cornbread Pudding In Crock Pot

Creamy, buttery Crockpot Cornbread Pudding made easy! A no-fuss slow cooker side dish perfect for Thanksgiving or Sunday dinners — moist, rich, and cheesy!

Prep Time10

Cook Time3

Total Time3 10

Course: Side Dish

Cuisine: American

Servings:

Calories: 304kcal

Author: Sara Syphus Smith

Equipment

1 Slow Cooker

Ingredients

½ cup melted butter
1 15 oz can creamed corn
2 cups frozen, fresh, or canned corn (1 (15) oz can (if using canned, drain first)
2 large eggs
½ cup sour cream
½ cup cornmeal
¾ cup flour
¼ cup white granulated sugar
¼ teaspoon salt
1½ teaspoons baking powder
3 cups cheese (half in pudding, half on top)

Instructions

In a slow cooker (can be 4-8 quart), combine½ cup melted butter, 1 15 oz can creamed corn, 2 cups frozen, fresh, or canned corn (1 (15) oz can, 2 large eggs, and½ cup sour cream. Mix well.
On top of the wet ingredients, combine ½ cup cornmeal, ¾ cup flour¼ cup white granulated sugar,¼ teaspoon salt, 1½ teaspoons baking powder , and half of the cheese (1.5 cups). Mix well until all ingredients are combined and there are no flour pockets left.
Sprinkle remaining cheese (1.5 cups) over the batter or wait until right before serving to sprinkle cheese on top. Place lid on slow cooker, and cook on high for 3 hours or low for 4-5 hours to preferred texture.
Serve warm!

Notes

Make-ahead: assemble and refrigerate in crockpot liner or bowl up to 24 hours, then cook when ready.
Leftovers: refrigerate 3-4 days.
Freezing: you can freeze cooked corn pudding up to ~2-3 months; thaw overnight and reheat gently in oven at 300°F until warmed through to avoid weeping.

Nutrition