Get ready to elevate your dinner game with a dish that’s bursting with flavor and comfort! This Slow Cooker Cheddar Jalapeno Corn Casserole is the perfect blend of creamy, cheesy goodness with a spicy kick that will leave your taste buds dancing. Whether you’re hosting a family gathering or simply craving a cozy night in, this mouthwatering recipe is sure to impress. With just a few simple ingredients and minimal prep time, you’ll have a delectable casserole that cooks itself while you go about your day. Ready to dive into this culinary delight? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cans corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup jalapenos, diced
- 1/4 cup butter, melted
- 1 box cornbread mix
Instructions
- Prepare your slow cooker by lightly greasing the interior with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, drain the two cans of corn completely, ensuring excess liquid is removed.
- Add the cornbread mix to the corn and stir to combine thoroughly.
- In a separate bowl, whisk together the milk and eggs until well blended.
- Pour the milk and egg mixture into the corn and cornbread mix, stirring until a consistent batter forms.
- Fold in the diced jalapenos, ensuring they are evenly distributed throughout the mixture.
- Stir in the melted butter, which will add richness and help bind the ingredients.
- Gently fold in 3/4 of the shredded cheddar cheese, reserving some for topping.
- Transfer the entire mixture into the prepared slow cooker, spreading it evenly.
- Sprinkle the remaining cheese on top of the casserole.
- Cover the slow cooker and set to low heat, cooking for 4 hours.
- Check the casserole at the
- 5-hour mark for doneness by inserting a toothpick into the center - it should come out clean.
- Once cooked, turn off the slow cooker and let the casserole rest for 10-15 minutes before serving.
- Optional: For a golden top, transfer to a broiler for 2-3 minutes to crisp the cheese.
- Serve warm, garnished with additional fresh jalapeno slices if desired.
Tips
- Prep Your Slow Cooker: Always start by greasing the interior of your slow cooker with non-stick cooking spray. This ensures that your casserole won’t stick and makes for easy cleanup!
- Drain Your Corn Well: Make sure to drain the corn thoroughly to avoid excess moisture, which can make your casserole soggy.
- Mix Thoroughly: When combining the cornbread mix with the corn, ensure everything is well-mixed to achieve a consistent texture throughout your casserole.
- Taste as You Go: Feel free to adjust the amount of jalapenos based on your spice tolerance. You can add more for extra heat or reduce it for a milder flavor.
- Cheese Options: While cheddar cheese is a classic choice, consider mixing in other cheeses like Monterey Jack or pepper jack for a unique twist.
- Check for Doneness: Use a toothpick to check the center of the casserole around the
- 5-hour mark. If it comes out clean, your casserole is ready to enjoy!
- Broil for a Crispy Top: For a beautifully golden and crispy cheese topping, transfer the cooked casserole to a broiler for 2-3 minutes after cooking.
- Garnish for Flair: Serve your casserole warm and top it with fresh jalapeno slices or chopped cilantro for an extra pop of color and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
