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.
Slow Cooker Creamy Corn Casserole
8 ounces cream cheese, softened
1 tablespoon sugar
2 large eggs
1/2 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons unsalted butter, melted
1 1/2 cups whole milk
1/2 cup heavy cream
1 jalapeno pepper, seeded and minced
2 cups shredded cheddar cheese
4 cups corn, fresh or frozen thawed
Spray the inside of a slow cooker with cooking spray.
In a large bowl cream together the cream cheese and sugar until fluffy. Beat in the eggs one at a time. Stir in the dry ingredients – flour, cornmeal, baking powder, salt, pepper, and cayenned pepper, mixing the ingredients together well. Add in the melted butter, milk and heavy cream. Once everything is well combined, stir in the jalapeno, cheddar cheese and the corn.
Pour the mixture into the slow cooker and cook on low for 3 1/2 to 4 hours. Until the center is set and the top is puffy.
Recipe from Slow Cooker Family Favorites