Slow Cooker Sweet Corn Pudding

• Vegetarian

• Produce

  • 2 (14.75 oz cans Creamed corn
  • 2 (11 oz cans Kernal corn, whole with juice

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 2 1/2 cups Corn muffin mix
  • 1 tbsp Sugar

• Dairy

  • 8 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Sour cream

Found on noblepig.com

Ingredients

• 2 (11 oz) cans whole kernal corn with juice
• 2 (14.75 oz) cans creamed corn
• 2-1/2 cups corn muffin mix
• 8 Tablespoons butter, room temperature
• 4 oz cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1 Tablespoon sugar
• 1/2 teaspoon cinnamon

Directions

• In a large bowl, combine all ingredients and mix well. Pour into the bowl of 6 quart slow cooker. Cover and heat on low for 3-1/2 hours. Then turn slow cooker to high for an additional 2 hours. When finished cooking the edges will be brown and there may be some liquid butter/ floating on top. This is okay. I prefer to scoop out the pudding from the slow cooker and incorporate the golden edges into the whole dish. Let it cool slightly before serving. It is one of those dishes that tastes best after sitting a while and cooling down. Its too hot to taste right when its done cooking.Scoop it from the slow cooker bowl and give it 15 minutes to come together and cool down. Note: Cooking times can change if not using a 6 quart slow cooker.