Description
A delicious and easy-to-make Slow Cooker Cornbread Pudding Casserole that combines cornbread mix, corn, cheese, and spices for a comforting dish.
Ingredients
- 2 boxes cornbread mix, about 425 g each
- 2 cans whole-kernel corn, about 340 g each, drained
- 2 cans creamed corn, about 420 g each
- 480 g sour cream
- 170 g grated cheddar cheese
- 170 g grated Monterey Jack cheese
- 120 g pickled jalapeños, diced
- 4 large eggs, beaten
- 225 g unsalted butter, melted
- 240 ml milk
- 8 g granulated sugar
- 5 g black pepper
- 5 g Creole seasoning
- Dried parsley, for garnish
Instructions
- Prepare the cheese: Combine the cheddar and Monterey Jack. Reserve half for topping.
- Make the batter: In a large bowl, combine the cornbread mixes, drained corn, creamed corn, sour cream, jalapeños, eggs, melted butter, milk, sugar, black pepper, Creole seasoning, and half of the cheese.
- Transfer to slow cooker: Grease the inside of a slow cooker well with butter or cooking spray. Pour in the cornbread mixture and spread evenly.
- Cook: Cover and cook on HIGH for 3–4 hours, depending on your slow cooker, until the center is set.
- Add the cheese: During the final 20 minutes, sprinkle the reserved cheese over the top. Cover again and let it melt.
- Finish: Sprinkle with dried parsley and let the casserole rest for a few minutes before serving.
Notes
- Adjust cooking time based on your slow cooker model.
- For a spicier version, add more jalapeños.
- Can be served as a side dish or a main course.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 100 mg