Jalapeno Corn Pudding

ever so slightly adapted by the Gluten Free Diva (that would be me)


cooking spray
2 tbsp 
Earth Balance, melted
1 c. soymilk (or other alternative milk)
2 large eggs
1/2 tsp kosher salt
2 tbsp sugar
2 tbsp flour
1 tsp baking powder
1 c. frozen regular corn
1 c. frozen roasted corn (I used 
Trader Joe's)
1/2 c. shredded 
Daiya cheddar cheese (dairy free)
2 tbsp diced jalapeno peppers

Use a 4 quart slow cooker. Spray the inside of your stoneware with cooking spray or rub with vegetable oil. Add the melted Earth Balance, milk, eggs, salt, sugar, flour, and baking powder. Whisk ingredients together. Stir in corn kernels, cheese, and diced jalapenos. Cover and cook for 3 - 5 hours. The corn pudding is done when the edges brown and begin to pull from the sides, and the enter is set. Remove the lid for 20 - 30 minutes when the pudding is set, and continue to cook on low to get rid of any condensation.