Slow-Cooker Corn Pudding
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.
- Total:
- Serves: 8 persons
Ingredients
- 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
- 1to 2 jalapeños, stemmed and finely chopped
- 1cup grated sharp Cheddar (4 ounces)
Instructions
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.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.