Slow Cooker Corn Pudding

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I had high hopes for this recipe, as I do like a good corn casserole. I realize that this is a “pudding” and that there is a lot of cheese involved but I thought it would turn out better. Not that it was bad, but it could have been better. I think part of the issue was that I used a very large (6 quart) crock pot and as a result, it was rather thin. A smaller crock pot, or even on that was just smaller in diameter may have led to a better turnout. As it stands now, it seemed a bit dried out. And it stuck/burnt around the edges.

But the taste was okay. Not spectacular but okay. In some respects it was a little bland and the cream cheese was a little over powering, depending on the bite you got. Despite my best efforts to mix it all up evenly, there were still areas with a lot of cream cheese.

This one goes under the category of a worthy try but probably not a repeat.

1 (16 oz) bag frozen sweet corn kernels
8 ounces cream cheese, softened
1 cup Monterey Jack cheese, shredded
1/2 cup milk
1/4 cup all-purpose flour
1/4 cup cornmeal
2 TBSP sugar
1/2 TSP baking powder
1/4 TSP salt

Combine all ingredients in a crock pot. Mix well. Cook on low for 2 hours and 45 minutes. Remove the cover and cook for another 15 minutes.

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