MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Corn Pudding
 Categories: Vegetables, Dairy, Grains, Chilies, Cheese
      Yield: 8 servings

           Nonstick cooking spray or
           - vegetable oil
      1 c  Whole milk
    1/2 c  Sour cream
      3 lg Eggs
      3 tb Unsalted butter; melted,
           - cooled
      2 tb Oil
      3 oz A-P flour (1/3 c)
    1/2 c  Medium-grind corn meal;
           - preferrably stone-ground
      3 tb Granulated sugar
      1 tb Baking powder
      2 ts Kosher salt
      4 c  Corn kernels; cut from
           - 5 sm ears -OR-
     20 oz Frozen corn (2 bags);
           - thawed
      3    Scallions; thin sliced
      2    Jalapenos; stemmed, fine
           - chopped
      4 oz Sharp Cheddar; grated

  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.

  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.

  HINT: You can replace the flour, cornmeal, sugar and
  baking powder with an 8-1/2 oz box of Jiffy corn
  muffin mix. In this case, reduce the salt to 1-1/2 ts.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM