Slow-Cooker Corn Pudding

Lowcountry boil prep is in full swing. One week out. The volunteer list is confirmed, the shrimp is ordered, the sausage is shipping from Alabama, and I have been to three different grocery stores this week because I refuse to compromise on the quality of the corn. The corn at Publix was acceptable. The corn at Kroger was an insult. The corn at the farmers' market was perfect — Silver Queen, white, sweet, the kind that snaps when you break it. That's the corn.

Gladys called. Same conversation. Same rivalry. Same love. She said, "I'm bringing two cobblers this year. I've been practicing." I said, "Gladys Johnson, you can bring ten cobblers and mine will still be better." She said, "We'll see." I said, "We always see." And then we talked for forty-five minutes about nothing — about church, about her grandchildren, about the new pastor's wife who puts too much sugar in her sweet tea — because that's what friendship is after sixty years. It's not about the cobbler. The cobbler is just the excuse.

I'm dreading the boil and I'm needing the boil. Dreading it because Earl won't be there, and every minute I stand at that pot I'll be waiting for him to walk up behind me and taste the broth. Needing it because the boil is mine, it's the thing I do, it's the contribution I make to this community, and if I skip it — if I let the grief win this one — then I might never do it again. And I will not let the grief win. Not at the pot. Not on my turf.

I tested the seasoning tonight. Pot of water on the stove, Old Bay, lemons, garlic, cayenne, the secret splash of apple cider vinegar. I dropped a potato in and cooked it and tasted it and — it was right. It was exactly right. And nobody was there to say "That's it, Dot." So I said it to myself. "That's it, Dot." And it was almost enough.

Now go on and feed somebody.

All that careful corn-hunting deserves more than one appearance on the table. While the Silver Queen goes into the boil pot, I always set a few ears aside — or reach for a good bag of frozen sweet corn — and let the slow cooker do the quiet work of turning it into something warm and custardy for the side spread. This corn pudding is the kind of dish that feeds a crowd without asking anything of you once it’s in the pot, and right now, that’s exactly the kind of recipe I need. I said “That’s it, Dot” once tonight. I’m saying it again.

Prep Time: 10 minutes | Cook Time: 3 hours | Total Time: 3 hours 10 minutes | Servings: 10

Ingredients

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 package (8.5 oz) corn muffin mix
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, beaten
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Grease the slow cooker. Coat the inside of a 3- to 4-quart slow cooker with nonstick cooking spray or a thin layer of butter.
Mix the batter. In a large bowl, stir together the whole kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, and beaten eggs until just combined — do not overmix.
Add cheese and seasoning. Fold in the shredded cheddar cheese, salt, and black pepper.
Transfer and cook. Pour the batter into the prepared slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the center is just set and the edges are lightly golden. The pudding should be firm enough to scoop but still tender in the middle.
Rest and serve. Turn the slow cooker to WARM and let the pudding rest uncovered for 10 minutes before serving. Scoop directly from the crock with a large spoon.

Nutrition (per serving)

Slow-Cooker Corn Pudding — For the Corn That Earned Its Place at the Pot