Mexican CORN Pudding

(from kylerhea’s recipe box)

Good w/ Southwestern Chicken Skillet

Source: Southern Living's Slow Cooker Cookbook

Serves 8 people

Categories: SIDE DISH, corn, crockpot, mexican, slow cooker


  • 2 lg eggs
  • 1 (15-1/4 ounce) can whole kernel, corn, undrained
  • 1 (14-3/4 ounce) can cream-style corn
  • 1 (4.5 ounces) can diced green chiles
  • 1 (8-1/2 ounce) box corn muffin mix (they used Jiffy)
  • 1/2 cup butter, melted
  • 1 tsp cumin


  1. *Whisk eggs in a large bowl. Add remaining ingredients and mix well. Pour into a lightly greased 3-quart oval slow cooker.

  2. *Cover and cook on LOW 5 hours or until edges are set. Let stand 5 minutes. Stir before serving.

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