Slow Cooker Sweet Corn Spoon Bread
Ingredients
- 3-1/2 to 4 cups (1 pound) sweet corn kernels, fresh OR frozen (thawed)
- 3/4 cup milk
- 1/2 cup Mazola® Corn Oil
- 2/3 cup sugar
- 2/3 cup tamale flour (masa harina)
- 1/2 cup yellow corn meal
- 2 teaspoons Fleischmann's® Baking Powder
- 3/4 teaspoon salt
PRODUCTS
Instructions
- Spray interior of 6-quart slow cooker with cooking spray or brush with a light coating of oil.
- Place 1 cup of corn, milk and oil in a food process or blender; process until smooth. Combine sugar, tamale flour, corn meal, baking powder and salt in a large mixing bowl and stir to combine.
- Add pureed corn mixture, stirring to form a smooth batter. Stir in remaining corn kernels; pour batter in slow cooker.
- Cook on LOW for 2 to 3 hours or until pudding is firm and springs back when touched in the center. Serve as a delicious meal accompaniment or a tasty snack.
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