Ingredients:

1 (16 oz.) pkg. frozen corn
2 (11 oz.) cans Mexican corn with peppers
1 (14.75 oz) can cream style sweet corn
1 (6.5 oz.) box corn muffin mix
3/4 C of water
1/4 C butter, melted
1 tsp salt

Directions:

Place all the corn into the crock pot and stir to combine.
Sprinkle the corn muffin mix over the corn.
Pour in the water in to the mixture and stir until combined.
Add the butter and salt and blend the ingredients together well.
Cover and cook on the low setting for 3 hours, undisturbed.
Stir the mixture well, recover and continue to cook for 2 1/2 hours or until the pudding puffs slightly in the center.

Makes 14 servings

If your family isn’t fond of peppers replace the Mexican corn with 2 additional cups of frozen corn.  This pudding goes great with ham or pork.  Add a biscuit and you have a tasty and filling evening meal.