Slow Cooker Sunday: Creamy Corn Casserole

As the days start to get warmer I am trying to find things to make in my slow cooker that aren’t too heavy. This Corn Casserole fits the bill and it’s perfect for warmer days when fresh corn starts flooding your supermarket and you don’t want to turn on your oven.

I started off by mixing all the ingredients together in a large bowl. I started off by creaming sugar and cream cheese together. Then adding in two eggs. Next, I stirred in the dry ingredients – flour, cornmeal, baking powder, salt, pepper and cayenne. And then some more wet ingredients – melted butter, milk and heavy cream. And finally, I stirred in a chopped jalapeno, cheddar cheese and corn. I used frozen corn, to thaw it out, I left it in a bowl on my counter for a few hours stirring it occasionally.

 

I then poured the mixture into the insert of my slow cooker that I generously sprayed with cooking spray. I covered it and set it to cook on low for 4 hours. I knew it was was ready once it was set in the middle and the delicious aroma started filling my house.

 

 

Now, I made the big mistake of trying to remove the casserole from my slow cooker while it was still warm, so, it broke apart. I “saved” it by just scooping it into a glass dish. Trust me, it didn’t alter the flavor one it. To avoid my mishap, I suggest you remove the insert from the slow cooker once the casserole is done and let it cool a bit.