Sweet Corn Pudding Recipe

• 1 (1 lb) baggreen giant niblets frozen corn
• 2 (11 ounce) cans mexicorn
• 1 (14 3/4 ounce) can cream-style sweet corn
• 1 (6 1/2 ounce) package corn muffin mix
• 34 cup water
• 14 cup butter or 14 cup margarine, melted
• 1 teaspoon salt

1. In 3 to 4 quart slow cooker, combine all ingredients; mix well.
2. Cover; cook on Low setting 3 hours.
3. Stir mixture; cover and cook 2 to 3 hours longer or until pudding is slightly puffed in center.

baggreen giant niblets frozen corn, mexicorn, creamstyle sweet corn, water, butter, salt

Taken from www.food.com/recipe/sweet-corn-pudding-recipe-162469 (may not work)