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- Rick Rodgers, "Ready and Waiting"
- 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
- In a medium skillet, melt the butter over medium heat.
- Add the onion and cook, stirring often, until softened, about 4 minutes.
- Transfer to a medium bowl.
- Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion until combined.
- Stir in the chopped turkey.
- Transfer to a lightly buttered 3 1/2-quart slow cooker.
- 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.).
- Sprinkle the top of the pudding with the cheese.
- Cover and cook until melted, about 5 minutes.
- Serve directly from the slow cooker.
- Variation: Add 1 fresh hot chile pepper (such as jalapeno), seeded and minced, and 2 garlic cloves, minced, to the cooked onions and cook 1 minute longer, stirring often.
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