Slow-cooked corn pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| ¼ | cup | Chopped fresh tomato |
| 1 | can | (16 oz ) cream-style corn |
| 4 | larges | Eggs |
| ½ | cup | Evaporated milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3½ quart crock pot (or a souffle dish which fits in a larger crock pot) and pour the mixture in. Cook on high 2 ½ to 3 hours; add grated cheese to the top and cook until cheese is melted.
Posted to recipelu-digest Volume 01 Number 405 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997