Crock Pot Corn Pudding

Crock Pot Corn Pudding

1/4 C. chopped onion

1/4C. chopped green pepper

1/4 C. chopped fresh tomato

1 16 oz. can cream-style corn

4 large eggs

1/2 C. evaporated milk
1/2 t. salt

1/4 t. pepper

Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.

In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables.

Lightly grease a 3 1/2 quart crock pot (or a souffle dish which fits in a larger crock pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.

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