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.
- 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.