Slow Cooker Sweet Corn Spoon Bread

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10 to 12 servings
3-1/2 to 4 cups (1 pound) sweet corn kernels, fresh OR frozen (thawed)
3/4 cup milk
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
2/3 cup sugar
2/3 cup tamale flour (masa harina)
1/2 cup yellow corn meal
2 teaspoons Fleischmann's® Gluten-Free Baking Powder
3/4 teaspoon salt

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.

Total Time
Slow Cooker Time 2 to 3 hours on LOW
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