Jalapeno Slow Cooker Recipie

Jalapeno Corn Pudding


--2 cups of frozen or fresh corn kernels
--2 T unsalted butter, melted
--1 cup milk (2% or lower)
--2 eggs
--2 T white sugar
--2 T flour (I used Bob's Red Mill)
--1 tsp baking powder
--1/2 tsp Kosher salt
--2 T jalapeno pepper slices, chopped
--1/2 cup shredded sharp cheddar cheese

Use a 4 quart round crockpot for this recipe.

Spray the inside of your crockpot with cooking spray. Melt the butter in the microwave and put it in. Add milk, eggs, salt, sugar, flour, and baking powder. Whisk the ingredients together. Stir in the corn kernels, cheese, and chopped jalapenos.

Cover and cook on low for 3-5 hours. This is cooked through when the edges brown and begin to pull from the sides and the center is set. Take the lid off for 20-30 minutes when set and continue to cook on low to get rid of the added condensation.

Cook for exactly 4 hours on low, then let it cook for another 20 with the lid off.