Recipe: Slow Cooker Sweet Corn Spoon Bread (using corn and cornmeal)

SLOW COOKER SWEET CORN SPOON BREAD

"This traditional Tex-Mex side dish is so easy to make and sure to be a winner. Serve as a delicious meal accompaniment or a tasty snack."



Slow Cooker Time: 2 to 3 hours on LOW

3 1/2 to 4 cups (1 pound) sweet corn kernels, fresh (or frozen, thawed), divided use
3/4 cup milk
1/2 cup Mazola Corn Oil
2/3 cup sugar
2/3 cup tamale flour (masa harina)
1/2 cup yellow corn meal
2 teaspoons Argo Baking Powder
3/4 teaspoon salt

Spray interior of 6-quart slow cooker with cooking spray or brush with a light coating of oil.

Place 1 cup of corn, milk and oil in a food process or blender; process until smooth; set aside.

Combine sugar, tamale flour, corn meal, baking powder and salt in a large mixing bowl and stir to combine. Add pureed corn mixture, stirring to form a smooth batter. Stir in remaining corn kernels; pour batter in slow cooker.

Cover crock pot and cook on LOW for 2 to 3 hours or until pudding is firm and springs back when touched in the center.

Makes 10 to 12 servings
Source: ACH Food Companies, Inc.