Alright, so I decided to tackle that Jiffy corn casserole in the crock pot the other day. Been meaning to try it this way for ages, figured it’d be a good thing to share since it’s pretty straightforward.
What I Gathered Up
First off, I went through my pantry and fridge. Here’s what I ended up using:
- Two boxes of that Jiffy corn muffin mix. Can’t go wrong with Jiffy, right?
- A can of whole kernel corn, I made sure to drain it pretty well.
- A can of creamed corn. That stuff just makes it.
- A stick of butter, melted. I just zapped it in the microwave.
- About a cup of sour cream. Some folks use yogurt, but I stick with sour cream.
- A couple of eggs, beaten.
- And, because why not, about a cup of shredded cheddar cheese. I sometimes skip this, but felt like it this time.
Getting it All Together and Cookin’
Okay, so the actual “work” part is a joke, it’s so easy. First thing, I grabbed a big ol’ mixing bowl. Into that bowl, I dumped the two boxes of Jiffy mix.
Then, I cracked the eggs into a small bowl, gave ’em a quick whisk, and poured them into the Jiffy mix. After that, in went the can of drained whole kernel corn and the can of creamed corn. No need to be fancy, just plopped ’em in.
Next up was the melted butter. I let it cool for a minute so it wouldn’t scramble the eggs, then poured that in. Then came the sour cream – scooped that right on top.
I gave everything a good stir with a spatula. You don’t want to overmix it, just get it all combined until there are no big dry spots of Jiffy mix left. Kinda lumpy is perfectly fine, actually.
Once that was mixed, I folded in about half of the shredded cheese. Saving the other half for the top later on, you see.
Now, for the crock pot. I got out my slow cooker – I think it’s a 6-quart one, pretty standard. Super important: I sprayed the inside of the crock pot with some cooking spray. You really don’t want this stuff sticking, makes a mess.
Then, I just spooned the whole mixture from the bowl into the sprayed crock pot. Spread it out a bit so it was kinda even.
I sprinkled the rest of that shredded cheese over the top. This gives it a nice little crusty cheese layer. Delicious.
Put the lid on the crock pot, plugged it in, and set it to LOW. I let it cook for about 3 to 4 hours. I peeked at it around the 3-hour mark. You’re looking for it to be set in the middle and golden brown around the edges. Mine was pretty much done at about 3 and a half hours.
And that was it! Pulled the insert out, let it cool for a few minutes ’cause it’s piping hot. It smelled fantastic. Served it up and it was a hit. Creamy, corny, cheesy – just good comfort food without heating up the whole kitchen with the oven. Definitely doing this again.
