Slow Cooker Corn Bread Pudding
This easy Crockpot Cornbread Pudding is warm, creamy and comforting with just the right amount of sweetness for the ultimate no-fuss holiday side your whole family will love.
Servings 8 servings
Ingredients
- 1 large egg beaten
- 1 14.75-ounce can creamed corn
- 1 15.25-ounce can whole kernel corn, drained
- 1 cup sour cream
- 1 8.5-ounce box Jiffy Corn Muffin Mix
- ½ cup unsalted butter melted
Instructions
- Lightly coat the inside of your slow cooker with nonstick cooking spray to prevent sticking.
- In a medium mixing bowl, whisk the egg until lightly beaten.
- Add the creamed corn, drained whole kernel corn, sour cream, and Jiffy corn muffin mix. Stir everything together until well combined.
- Pour the melted butter directly into the bottom of the prepared slow cooker.
- Spoon the corn casserole mixture over the melted butter, spreading it into an even layer. Do not stir the butter into the mixture.
- Cover with the lid and cook on LOW for approximately 3 hours and 30 minutes, or until the center is set and the edges are lightly golden. Cooking times may vary depending on your slow cooker.
- Turn off the slow cooker and let the casserole rest for 10–15 minutes before serving. This allows the casserole to firm up slightly while keeping its creamy texture.
Notes
Storage:
- Store leftover cornbread pudding in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350° until warmed through, or individual portions in the microwave in 30 second intervals, until hot.
- Freeze leftovers for up to 1-2 months in an airtight container in a pinch, however the texture can change once frozen and thawed, so we really recommend enjoying this fresh!
- You can prep the dry and wet ingredients separately in advance to save time, then combine and cook in the slow cooker before you're ready to serve. Once the corn bread pudding is finished, you can keep it on the warm setting until you're ready to serve (just be sure to check your slow cooker's settings and guidelines).