4 cups frozen corn
1 medium tomato, small diced
1 medium green bell pepper, small diced
2 jalapeno peppers, seeds removed and finely diced
6 tablespoons flour
1½ cups milk
5 tablespoons butter, small diced
6 eggs, whisked
1½ cups shredded cheddar cheese
1 teaspoon salt
In a 6-quart slow cooker, add everything from corn to jalapenos. Sprinkle evenly with flour, then mix well.
In a bowl, whisk together everything from milk to salt. Add to slow cooker and mix well.
Cover and cook on high for 3 hours.
Let rest for 5 minutes to set, then serve.