Turkey and Corn Pudding

• 1 tbsp (15 ml) unsalted butter
• 1 medium onion, chopped
• 1 16 oz (448 grm). can cream-style corn
• 4 large eggs
• 1/2 cup (125 ml) evaporated milk
• 1/3 cup (80 ml) all-purpose flour
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) freshly ground black pepper
• 2 cups (475 ml) chopped cooked turkey or chicken
• 1/2 cup (125 ml) shredded sharp Cheddar cheese

1. In a medium skillet, melt the butter over medium heat.
2. Add the onion and cook, stirring often, until softened, about 4 minutes.
3. Transfer to a medium bowl.
4. Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion until combined.
5. Stir in the chopped turkey.
6. Transfer to a lightly buttered 3 1/2-quart slow cooker.
7. Cover and slow-cook until knife inserted into the center of the pudding comes out almost clean, 2 1/2 to 3 hours on high or 300 degrees (150 C.).
8. Sprinkle the top of the pudding with the cheese.
9. Cover and cook until melted, about 5 minutes.
10. Serve directly from the slow cooker.

butter, onion, creamstyle, eggs, milk, flour, salt, ground black pepper, chicken, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/000636 (may not work)