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.
Serve warm and enjoy the creamy sweetness!
Variations & Tips
To add a bit of spice, try stirring in a teaspoon of ground nutmeg or cinnamon into the batter. For a little kick, some diced jalapenos can give a pleasant contrast to the sweetness. And if you’re a cheese lover, sprinkle some shredded cheddar on top during the last 30 minutes of cooking. This dish also adapts well to a holiday variant with a handful of dried cranberries mixed in for a seasonal touch. As a bonus tip, prepare all your ingredients the night before and store them in the fridge, making the morning prep a breeze.
