Ingredients
3 cups frozen sweet corn (or well-drained canned corn)
3 large eggs
1 1/2 cups whole milk
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted
1 teaspoon salt
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the corn pudding doesn’t stick.
Add the sweet corn to the bottom of the slow cooker and spread it out into an even layer.
In a small bowl, stir together the granulated sugar, melted butter, and salt until the sugar is moistened and everything looks evenly combined. This is your simple flavor base for the corn.
Sprinkle and drizzle this sugar, butter, and salt mixture evenly over the sweet corn in the slow cooker, and gently toss the corn so it’s lightly coated. Smooth it back into an even layer.
In a medium mixing bowl, whisk the eggs until well beaten. Add the milk and whisk again until the milk and eggs are fully combined and smooth—this is your milk and egg mixture that will form the custard.
Slowly pour the milk and egg mixture over the sweet corn that’s already mixed with the three ingredients in the slow cooker, making sure it covers the corn as evenly as possible. You’ll see the liquid seep down between the kernels.
Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 1/2 hours, or until the corn pudding is set in the center and a knife inserted in the middle comes out mostly clean. The edges will look a little puffed and lightly golden.
Once cooked, turn off the slow cooker and let the corn pudding rest, covered, for about 10 minutes to finish setting. Serve warm, scooped straight from the slow cooker.