Okay, so let me tell you about this corn casserole I whipped up in the crock pot the other day. I was craving something comforting, you know? And easy. That’s always key. I remembered I had a couple of boxes of Jiffy corn muffin mix, and that’s like, the magic ingredient for a good, no-fuss corn casserole.
Getting Started
First things first, I got out my trusty crock pot. I gave it a quick spray with some cooking oil, just so nothing would stick too badly. Cleaning crock pots can be a pain, so anything to make that easier, right?
Then I started grabbing all the ingredients. I had:
- Two boxes of that Jiffy corn muffin mix.
- One can of whole kernel corn, drained.
- One can of creamed corn. This stuff is crucial for the texture, I think.
- About a cup of sour cream. Some folks use yogurt, but I had sour cream.
- Half a stick of butter, melted. Yeah, butter makes everything better.
- And I decided to throw in about a cup of shredded cheddar cheese. Why not?
- Oh, and two eggs, slightly beaten.
Mixing it All Up
This is the easy part, seriously. I just dumped everything into a big bowl. The Jiffy mix, both cans of corn (one drained, one not), the sour cream, that lovely melted butter, the beaten eggs, and most of the cheese – I saved a little bit of cheese for the top later on.
I grabbed a spoon and just stirred it all together. You don’t want to overmix it, just get everything combined. It looked pretty gloopy, but that’s how it’s supposed to look at this stage. I’ve made this enough times to know not to panic at the gloop.
Into the Crock Pot It Goes
Once it was all mixed, I poured the whole concoction into the greased crock pot. I spread it out a bit so it was even. Then, I sprinkled that remaining cheese on top. Because more cheese is always a good idea.
I put the lid on, set my crock pot to low, and then the waiting game began. I figured it would take about 3 to 4 hours on low. Sometimes I do it on high if I’m in a hurry, maybe for 2 to 2.5 hours, but low and slow is usually better for these kinds of things, I find.
The Long Wait (and Wonderful Smells)
About two hours in, my kitchen started smelling amazing. That sweet, cornbread-y, cheesy smell. It’s the kind of smell that just makes you hungry, even if you just ate. I peeked once, just to see. It was starting to puff up a bit around the edges and get a little golden.
I checked it again around the 3-hour mark. I stuck a toothpick in the center, and it came out mostly clean. That’s the signal! The edges were nicely browned, and the top was golden and bubbly.
The Delicious Result
And let me tell you, it was perfect. I scooped some out onto a plate. It was moist, flavorful, a little sweet from the Jiffy mix and the corn, and a little savory from the cheese and butter. The texture was spot on – kind of like a very moist cornbread, but more custardy. Super comforting.
It’s just one of those dishes that’s so simple but so good. Great as a side dish, or honestly, I could eat a big bowl of it by itself. It’s definitely a keeper, especially for when you want something warm and delicious without a ton of effort. Using the crock pot just makes it even easier because you can just set it and forget it for a few hours.
So yeah, that was my corn casserole adventure. Turned out great, and I’ll for sure be making it again soon!
