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Print Friendly Recipe Recipe Information Source: Rick Rodgers, "Ready and Waiting" Ingredients 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 Preparation 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. Comments 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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