Ingredients
1
bag (12 oz) frozen corn
2
(11-oz.) cans whole kernel corn, red and green peppers
1
(14.75-oz.) can cream style sweet corn
1
(6.5-oz.) pkg. corn muffin and bread mix
3/4
cup water
1/4
cup butter or margarine, melted
1
teaspoon salt
Preparation
In 3 to 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on Low setting for 3 hours.
Stir mixture; cover and cook an additional 2 to 3 hours or until pudding is slightly puffed in center.
