Corn casserole is one of those dishes that shows up at potluck suppers in the South and Mid-West. You can find the recipe in many church cookbooks.
It’s a combination of corn and very moist cornbread that tastes slightly sweet. Not dessert sweet, but “ooh, let me eat more of this” sweet. It goes great with any kind of meat on the grill. I think sliced tomatoes pair up with it nicely too. They’re almost entirely opposite of corn casserole in flavor and color.
We had friends over for the 4th of July and I decided to try making this in the slow cooker. It worked great and kept the kitchen cool too.
Here’s what you’ll need:
Serves: 6 servings
- 1 can corn, drained
- 1 can cream style corn
- 1 cup sour cream
- 1 package Jiffy cornbread mix
- 4 Tbs. butter, melted
- Spray the inside of the crock with cooking spray.
- Stir all the ingredients together and pour into the crock.
- Cook on high for 3-4 hours.
If you love using your slow cooker, check out our All Slow Cooker Weekly Meal Plan. It’s got all the planning done for you (including the grocery list) so you can go enjoy summer!