Slow-cooked corn pudding

Yield: 1 Servings

Measure 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

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

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