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Crockpot Recipe - SLOW-COOKED CORN PUDDING

Ingredients:
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.

General Food Recipe Tip:

Ground meats must be cooked in a skillet before cooking in the crockpot.