Yield: 6 Servings
Categories: Crockpot, Vegetables
3 Eggs; slightly beaten 2 c Cooked or canned whole -kernel corn, drained 2 c Milk; scalded 1 tb Minced onions 1 tb Melted butter 1 ts Sugar 1 ts Salt Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart baking dish fits into 4 1/2 quart or larger slow-cooking pot. ) Cover with foil or lid (do not use plastic). Set metal rack or trivet in bottom of slow-cooking pot. Pour 4 cups hot water in pot. Set baking dish on rack in hot water. Cover pot and cook on high for 2 to 2 1/2 hours or until done.