Slow Cooker Sweet Corn Spoon Bread
This traditional Tex-Mex side dish is so easy to make and sure to be a winner.
Yield: 10 to 12 servings
Prep Time: 10 minutes
Slow Cooker Time: 2 to 3 hours on LOW

3-1/2 to 4 cups (1 pound) sweet corn kernels, fresh OR frozen (thawed)
3/4 cup milk
1/2 cup Mazola® Corn Oil
2/3 cup sugar
2/3 cup tamale flour (masa harina)
1/2 cup yellow corn meal
2 teaspoons Argo® Baking Powder
3/4 teaspoon salt

Spray interior of 6-quart slow cooker with cooking spray or brush with a light coating of oil.

Place 1 cup of corn, milk and oil in a food process or blender; process until smooth.  Combine sugar, tamale flour, corn meal, baking powder and salt in a large mixing bowl and stir to combine.

Add pureed corn mixture, stirring to form a smooth batter.  Stir in remaining corn kernels; pour batter in slow cooker.

Cook on LOW for 2 to 3 hours or until pudding is firm and springs back when touched in the center.  Serve as a delicious meal accompaniment or a tasty snack.