This is the perfect southern side dish to any holiday meal.
Especially in the south, a holiday family meal isn’t complete without a good traditional corn pudding. Everyone’s grandmother has their own tried and true recipe, usually laden with cheese, flour, and cream-of-something-from-a-can. This Slow Cooker Corn Pudding recipe is a SkinnyMs. take on a sweet corn pudding. We have included low-fat milk and Greek yogurt instead of the processed and canned alternative, and a mixture of cornmeal and cornstarch instead of flour. Just a few short prep steps and into the slow cooker it goes, resulting in a ridiculously easy and surprisingly light corn pudding dish.
This corn pudding would be a perfect side dish at a potluck or a great addition to your holiday table. Best of all, it’s healthy enough that you can have an extra helping guilt-free!
Slow Cooker Corn Pudding
- 2 eggs
- 1 1/4 cups milk
- 2 tablespoons butter or coconut oil, melted
- 1/2 cup Greek yogurt plain
- 1 tablespoon cornstarch
- 1/4 cup cornmeal
- 1 teaspoon kosher salt
- 30 ounces sweet corn can, drained
- 1 tablespoon honey
- Spray inside of slow cooker with nonstick cooking spray. In a medium mixing bowl, combine eggs, milk, butter, and yogurt, mix until well combined and set aside. In a separate bowl, combine cornstarch, cornmeal, and salt. Gradually add the cornmeal mixture into the egg and milk mix. Once combined, add the sweet corn and honey. Mix just until combined and pour into slow cooker. Cook on low for 3 to 4 hours or high for 2 to 2.5 hours.
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Adapted from Feed Me Phoebe.
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How did this recipe turn out for you? What are your plans with this season’s corn? Let us know in the comments section below.