Monday, December 1, 2014

Slow Cooker Cheddar Jalapeno Corn Casserole


This was one of the best corn casseroles we have ever made.  After putting this in my temperamental crockpot, only to discover it was NOT cooking like it should, I finished it in the oven at 375 for 50-60 minutes.  YUM.  The crockpot was thrown away and a new one purchased! 
Slow Cooker Cheddar Jalapeno Corn Casserole

8 oz cream cheese, softened
2 eggs, beaten
½ cup sugar
1 pkg Cornbread Mix
3 cups frozen corn
14.75 oz can creamed corn
1 jalapeno pepper, de-seeded and chopped
2 cups cheddar cheese, shredded
1 cup milk
2 tbsp butter, melted
1 tsp salt
1 tsp garlic powder
½ tsp pepper


Spray the insert of your slow cooker with a lot of cooking spray or use a liner.

In a mixing bowl, combine cream cheese, eggs and sugar.  Add in remaining ingredients and stir until combined.  Pour into slow cooker and cover.

Cook on high for 2-4 hours.
 

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