Seriously guys, you gotta try this corn casserole thing I threw together yesterday. Found that dusty box of Jiffy corn muffin mix lurking in the back of my pantry and remembered seeing a slow cooker version online. Perfect potluck food, right? Seemed easy enough. Here’s exactly how it went down.
Digging Through the Pantry
First things first, grabbed all my junk. That blue box of Jiffy, one can of whole kernel corn (drained that sucker), another can of creamed corn (kept that gloop juice), a tub of sour cream, a stick of butter (melted half in a mug), some cheddar cheese I shredded myself ’cause pre-shredded has weird stuff on it, and – almost forgot! – cracked an egg into a little bowl.
Tossing It All In Like Laundry
Big bowl time. Dumped both corns right in. Heaped in a bunch of sour cream – maybe like 8 ounces? Didn’t measure too close. Dumped in the whole box of Jiffy mix too. Dropped in the egg, poured in that melted butter. Then a big handful of cheese. Stirred it all up with a fork ’til it looked kinda lumpy and beige-yellow. Looked wrong honestly. Way too thick. Like paste. Panicked for a second.
Figuring Out the Crockpot Part
Grabbed my little slow cooker insert and greased it fast with a butter wrapper so nothing would stick. Poured that weirdly thick batter in. Smoothed it out best I could. Seemed kinda dry on top? Remembered reading something about adding melted butter on top. Melted the other half of the butter stick and slowly poured it all over the top of the batter. Seemed weird, but whatever. Slapped the lid on. Set the slow cooker to LOW.
Waiting (Impatiently)
Set my phone timer for like 3 hours. My whole kitchen started smelling like sweet corn after about an hour. That fake butter smell from Jiffy haunts me, seriously. After 3 hours, lifted the lid and poked the center with a knife. Knife came out kinda wet. Not clean. Argh! Lid went back on. Checked every 20 minutes like it owed me money. Finally, after about 4 hours total on LOW, the knife came out mostly clean. Sprinkled another fistful of cheese over the top and just let it sit with the lid off for a bit ’til the cheese melted.
The Payoff
Cut into it expecting disaster. It was actually awesome! Creamy and corny in the middle, slightly crisp and brown around the edges where that butter pool landed. The cheesy top made it. Kid of mine walked by, scooped a fingerful right out of the crock and mumbled “Good.” High praise! Leftovers heated up fine in the microwave today. Definitely hauling this one to the office potluck next week – just gonna plug the crockpot in there on “keep warm.” It’s stupid easy once you get past the pasty batter stage.
