Ingredients
2 cups frozen corn, thawed
1 can (14.75 ounces) cream-style corn
2 large eggs, beaten
1 cup milk
1/2 cup butter, melted
1 tablespoon sugar
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
Lightly grease the inside of your slow cooker.
In a large bowl, mix together the thawed frozen corn, cream-style corn, beaten eggs, milk, and melted butter until well combined.
Stir in the sugar, cornmeal, flour, baking powder, and salt, mixing until you have a smooth batter.
Pour the mixture into the prepared slow cooker.
Cover and cook on high for 2-3 hours, or until the pudding is set and a knife inserted in the center comes out clean.
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