Yum! Best I’ve ever had!

1. Coat your slow cooker generously with butter or nonstick cooking spray to prevent sticking.
2. In a large bowl, mix the whole kernel corn, creamed corn, sour cream, melted butter, eggs, salt, and pepper until well combined.
3. Gently fold in the cornbread/muffin mix, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
4. Transfer the mixture to the prepared slow cooker, spreading it out evenly with a spoon.
5. Cover and cook on high for 2-3 hours or on low for 4 hours, until the edges are golden and the center is set but still slightly soft.
6. Once done, let the spoon bread rest for about 15 minutes before serving. Spoon generous portions straight from the slow cooker.

Tips and Variations:

• For added flavor, mix in a cup of shredded cheddar cheese and some diced jalapeños for a spicy kick.
• If you prefer a sweeter cornbread, add 2 tablespoons of sugar to the mixture before cooking.
• This recipe is versatile; try adding crumbled cooked bacon or fresh herbs for a personal touch.
• Slow cooker models may vary, so start checking for doneness at the 2-hour mark if cooking on high to avoid overcooking.
• Leftovers can be stored in the refrigerator and reheated gently, but this dish is best enjoyed fresh from the slow cooker.

Credit: FoodWorld