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golden cornbread pudding scooped into a wide dish shot horizontally, moist custardy corn casserole flecked with whole corn kernels, a serving spoon and rustic table, warm natural light, shallow depth of field, landscape orientation

Cornbread Pudding

A custardy corn pudding that is moist and comes out tender right in the slow cooker.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 can creamed corn 15 oz
  • 1 can whole kernel corn 15 oz, drained
  • 1 box cornbread mix 8.5 oz
  • 2 eggs
  • 0.5 cup melted butter
  • 1 cup sour cream

Method
 

  1. Grease the crockpot well.
  2. Whisk the eggs, melted butter, and sour cream together.
  3. Stir in the creamed corn, whole kernel corn, and cornbread mix until just combined.
  4. Pour the batter into the crockpot and spread evenly.
  5. Cover and cook on low 3 to 3.5 hours until the center is set.
  6. Let it rest 10 minutes before scooping.

Notes

Lay a paper towel under the lid to catch condensation and keep the top from getting soggy.