Ingredients:

  • 15.25 oz whole kernel corn, drained
  • 14.75 oz cream-style corn
  • 8.5 oz Jiffy Corn Muffin Mix
  • 115g unsalted butter, melted and cooled
  • 240ml full fat sour cream
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Instructions:

  1. Prep the slow cooker. Liberally grease your 4 to-6 quart slow cooker with butter or a non stick spray. Note: This ensures the edges get that beautiful golden brown color without sticking.
  2. Combine the wet ingredients. In a large mixing bowl, whisk together the 2 large beaten eggs and 240ml sour cream until silky and pale yellow.
  3. Incorporate the fats. Pour in the 115g melted and cooled butter. Whisk vigorously for 30 seconds to ensure the fat is fully emulsified into the dairy.
  4. Add the corn base. Fold in the 15.25 oz drained whole kernel corn and the 14.75 oz cream style corn. Stir gently to distribute the kernels.
  5. Fold in the dry mix. Sprinkle the 8.5 oz Jiffy Corn Muffin Mix over the wet mixture. Add your 1/2 tsp kosher salt and 1/4 tsp black pepper.
  6. Mix until just combined. Using a spatula, fold the dry ingredients in until no large lumps of flour remain. Do not overmix, or the pudding will become tough like bread rather than soft like custard.
  7. Transfer to the crock. Pour the batter into the prepared slow cooker and smooth the top with your spatula.
  8. The condensation trick. Place a double layer of paper towels over the top of the slow cooker before putting the lid on. Note: This catches the steam so it doesn't drip back onto your pudding and make it soggy.
  9. Set the time. Cook on HIGH for 2 to 3 hours or LOW for 4 hours. You are looking for the edges to be set and the center to have a very slight, jelly like wobble.
  10. Rest before serving. Turn off the heat and let the pudding sit with the lid off for 15 minutes. This allows the starches to fully set so you get a clean scoop.