Slow cooker corn casserole

Confession: This is one of those meals I never would have tried if it wasn’t for my husband, who loves creamed corn type of dishes.

However, this was quite good. I think I just needed to get past the cornmeal texture, because the flavor is spot on.

This recipe was adapted slightly from Crockpot Classic Recipes.

Ingredients:

  • 14.5 oz chicken broth
  • 1/2 cup cornmeal*
  • 1 (8.75 oz) can whole kernel corn
  • 1 (4.5 oz) can diced green chiles, drained
  • 1 red bell pepper, finely diced*
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese

*It doesn’t specify white or yellow, but I’m pretty sure you can use either one. I used white.

**I used two peppers, because they were small.

Pour chicken broth  into the slow cooker; whisk in the cornmeal. Add corn, chiles, bell pepper, salt, and pepper.

Cook on high for 3 hours (or low 5 hours).

Stir in the cheese, and continue cooking an additional 10 minutes, uncovered, or until the cheese melts.

Slow cooker corn casserole.

Makes 4 to 6 servings.

[yumprint-recipe id=’116′]

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