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{SLOW COOKER} Corn Casserole

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Every year at Thanksgiving I am REQUIRED to bring my grandmother’s cajun corn casserole. It is always a favorite so I normally double the batch and bring two…which always gets finished!  We have this dish a few times throughout the year but it’s one of those special dishes for us around the holidays, and we all look forward it.If you are anything like most families, the oven is prime real estate during family gatherings.  I normally make this recipe in the oven but recently I tried in my crock-pot and it turned out great.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 8
Course: Sides
Ingredients Equipment Method

Ingredients
  

  • 1 small onion (diced)
  • 1 green bell pepper (diced)
  • 1 stick of butter
  • 17 oz. can of creamed corn
  • 17 oz. can of corn (drained)
  • 1 pkg. of Jiffy corn bread mix
  • 1 egg
  • 1 Tbs. of sugar
  • 1 cup of shredded cheddar cheese
  • optional: 1 jalapeño (diced)

Equipment

  • 1 4-quart glass mixing bowl
  • 1 7-quart slow cooker
  • 1 Box grater
  • 1 Manual can opener
  • 1 Measuring cups and spoons set
  • 1 Plastic cutting board mats (set of 3)
  • 1 Silicone mixing spoon
  • 1 Stainless steel prep knife

Method
 

  1. Dice up all the vegetables
  2. Put the onion, bell pepper, jalapeño and butter in a microwave safe dish and cook until butter is melted and veggies are getting soft. (Approx. 3-4 minutes)
  3. Add all the ingredients, including the butter and veggies, into a slow cooker.
  4. Stir completely using a wooden or plastic spoon.
  5. Set on low for approx. 5 hours.

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