Slow Cooker Cheddar Jalapeno Corn Casserole
User Reviews
4.6
Slow Cooker Cheddar Jalapeno Corn Casserole
Description
The casserole combines softened cream cheese blended with sugar and beaten eggs, then mixed with frozen corn kernels, shredded cheddar, canned creamed corn, cornbread mix, milk, diced jalapeño, melted butter, garlic powder, salt, and pepper. The ingredients are stirred together in a slow cooker coated with spray or a liner and cooked on high for 2 to 3 hours until the center sets but retains slight jiggle, indicating perfect tenderness.
The flavors include sweetness from corn and sugar balanced by the sharpness of cheddar and a mild heat from diced jalapeños. The cream cheese adds a creamy body, while the cornbread mix helps bind the casserole. Cooking in a slow cooker allows gradual melding of ingredients without needing oven time.
Once cooked, extra sliced jalapeños can be added on top for garnish and additional flavor. The casserole is served warm, fitting well with hearty mains or barbecued dishes for a flavorful side.
Ingredients
- 8 ounces cream cheese softened & cut into chunks
- ½ cup granulated sugar
- 2 egg beaten
- 3 cups corn one 16-ounce bag, frozen
- 2 cups cheddar cheese shredded
- 14.75 ounces creamed corn (1 can)
- 1 ⅓ cups cornbread mix homemade
- 1 cup milk
- 1 jalapeño seeds removed and diced
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 jalapeño sliced, for garnish
Instructions
- Coat the insert of your slow cooker generously with non-stick cooking spray or use a crock pot liner.
- In a mixing bowl, combine cream cheese, sugar, and eggs. (I usually mash it all together with a fork so there are creamy cream cheese pieces in the casserole. If you prefer the cream cheese completely mixed in, use a hand mixer and beat until smooth.)
- Pour the cream cheese mixture along with the frozen corn, shredded cheese, creamed corn, cornbread mix, milk, diced jalapeno, melted butter, garlic powder, salt, and pepper into the slow cooker. Stir until evenly combined.
- Cover and cook on HIGH for 2-3 hours. The center of the casserole should be set and have a very slight jiggle once it has finished cooking. (My casserole usually takes around 2.5 hours.)
- Remove the cover and top with jalapeno slices if desired. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 773mg | 32% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 283mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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