Yum! Best I’ve ever had!
Corn spoon bread is like a soft murmur from bygone days; it transports you to a simpler period when loved ones had meals together, telling tales and enjoying life’s bounty. Its origins are in the heart of the Midwest, where the golden harvest of maize has been a mainstay for many years, cooked up in creative ways into a wide range of hearty meals. A tribute to the resourcefulness of our ancestors who cooked with what grew under that expansive sky is corn spoon bread, a tender, pudding-like delicacy. Sleek and ready for anybody who chances to wander into the kitchen enticed by its alluring perfume, this slow cooker version brings a contemporary touch to the traditional comfort food. This slow cooker corn spoon bread will transport you to a simpler time, whether you’re in the mood for a taste of home or just want a hearty side dish to round off your dinner.
Gather some hearty buddies to round out the tablescape after your corn spoon bread is warm and cozy in the crock. The roasted chicken’s flavorful juices and the corn’s sweet creaminess make for a perfect combination. Those crunchy onions on top of a green bean casserole also make for a great dancing partner. To brighten up your hearty buffet, don’t forget to include a simple tomato salad made with garden-fresh tomatoes.
Slow Cooker Corn Spoon Bread
Servings: 6–8
Ingredients:
- 1 packet of cornbread or muffin mix (about 8.5 ounces)
- 1 can whole kernel corn, drained (15.25 ounces)
- 1 can creamed corn (14.75 ounces)
- 1 cup sour cream
- 2 large eggs, lightly beaten
- ½ cup (1 stick) unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions: