Slow Cooker Cornbread Casserole
A delightful dish that combines cornbread, sweet corn, and creamy elements for a deliciously moist casserole, perfect for any gathering.
Ingredients
Main Ingredients
- 8.5 oz Jiffy cornbread mix This classic mix brings a delightful sweetness and crumbly texture.
- 14.75 oz can sweet corn (drained) The juicy kernels add pops of sweetness.
- 14.75 oz can creamed corn Enriches the casserole and contributes moistness.
- 0.5 Cup sour cream Creamy and tangy, ensures the casserole remains ultra-soft.
- 4 Tbsp butter Adds richness and creates a crusty outside.
- 1 cup shredded cheddar cheese (to top, optional) Brings a flavorful finish to each bite.
- 1-2 Tbsp honey (optional) Elevates the overall flavor profile.
Instructions
Preparation
- Grease your crockpot to prevent sticking.
- In a large mixing bowl, combine all the ingredients until well incorporated.
- Pour the combined mixture into the greased crockpot, spreading it evenly.
Cooking
- Cook on low for about 4-5 hours or on high for 2-3 hours, preferably on low for even setting.
- For an oven-baked version, pour the mixture into a sprayed 9x13 pan and bake at 350°F for 50-60 minutes.
Notes
Consider mixing in chopped jalapeños or bell peppers for added kick. For a cheesiest outcome, mix cheese into the batter before cooking.