On Sun 13 Nov 2005 05:22:46p, Thus Spake Zarathustra, or was it cathy?

> I usually make a basic corn pudding for Thanksgiving, and I just came
> across a recipe for making it in the crock pot. I like the idea of
> that because it frees up more space in my oven.
>
> I have done very little crockpot cooking, so I'd like to get some
> advice from someone more experienced. Has anyone ever made corn
> pudding in the crock pot? I'd like some feedback on how easy/difficult
> it would be to transfer it out of the crockpot to a serving dish (I
> have a feeling it would fall apart when you try to do that). Second
> question, would it be possible to put the corn pudding mixture in a
> baking/serving dish (like a Corningware souffle dish) and place =that=
> in the crock pot and cook it that way?
>
> Here's my standard recipe:
>
> 2 10-oz. cans whole kerlen corn with juice
> 2 1-lb. cans creamed corn
> 2 boxes Jiffy corn muffin mix
> 1 stick margarine, melted
> 1 cup sour cream
>
> Basically you mix everything together and bake for about 30-35 minutes
> at 350.
>
> The crockpot recipe I found is the same, except you cook on Low 2-3
> hours until thickened and set.
>
> Thanks!
> Cathy
>

Use the separate casserole if it fits in the crockpot. I doubt you'd
successfully extract the corn pudding from the crock itself. The only
downside I can see is that it probably won't brown much on top.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!