Long, slow cooking helps create this succulent, Southern-style side dish.
Serves: 6Hands-on: 25 minutesTotal: 6 hours 25 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium shallot, minced
- 1⁄4 tsp. dried red pepper flakes
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 3 medium ears corn, husked
- 3 large eggs
- 1 cup skim milk
- Pour 1 inch of water into a large slow cooker, cover, and turn heat to high and let heat for 40 minutes.
- Add 2 teaspoons of the oil, shallot, pepper flakes, salt, and black pepper in a small bowl and set aside.
- Grease six (6 ounce) ramekins with remaining oil.
- In a large bowl, whisk together the eggs and milk. Add the seasoned oil to the egg mixture.
- Cut the kernels from the cobs and stir them into the egg mixture. Divide the corn pudding between the ramekins.
- Carefully place the ramekins into the hot water in the slow cooker, stacking them if necessary. Cover and cook on high for 5 to 6 hours, or until set.