Today we celebrated Thanksgiving with a group of friends…Because of small ovens, I’ve never tried to make my family’s favorite corn pudding. But today I thought- maybe I can try a crockpot version.. After searching the internet, I settled on this one. It was submitted by someone to be cooked in the oven, but I found someone who wrote a variation. I’ll include my own variations. It was quite wonderful. It has a top later of butter/sugar that adds a sweet flavor to the savory dish. It was WAY gone before dinner was done!

INGREDIENTS
1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup white sugar
1/2 cup butter
1/2 cup white sugar
1/2 cup water
2 tablespoons all-purpose flour

Regular oven directions: (from allrecipes.com)
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9×13 inch baking dish. Bake for 40 minutes.
In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Crockpot recipe
Mix ingredients as described above; but put in crockpot (I always spray mine for easier cleaning). Cook on high for 3-4 hours; probably low for 5-6 hours would be fine. Mix the butter, sugar, water and flour in saucepan and cook; pour on top of crockpot for last hour.
Serve!