Corn spoon bread is like a gentle whisper from the past, taking you on a journey back to simpler times when families gathered around the table, sharing stories and savoring the fruits of their hard work. Its roots run deep in Midwestern soil, where corn’s golden bounty has been a staple for generations, transformed with love and resourcefulness into a variety of comforting dishes. Corn spoon bread, a soft, pudding-like treasure, is a testament to the ingenuity of the cooks who came before us, making use of what grows beneath that wide-open sky. This slow cooker version adds a modern-day convenience to the down-home goodness, keeping it warm and ready for anyone who happens to wander into the kitchen, drawn by its irresistible aroma. Whether you’re craving a touch of nostalgia or simply looking for a soul-satisfying side to complete your meal, this slow cooker corn spoon bread feels just like coming home.
Now, when you’ve got your corn spoon bread ready and waiting, tender and comforting in its crock, you’ll want some hearty companions to fill out the table. It pairs beautifully with a roasted chicken, its savory juices mingling just right with the sweet creaminess of the corn. A green bean casserole topped with those crispy onions makes for a fine dance partner, too. And let’s not forget a simple tomato salad, fresh from the garden, to add a bit of brightness to your hearty spread.
Slow Cooker Corn Spoon Bread
Servings: 6 to 8
Ingredients
– 1 package (8.5 ounces) cornbread/muffin mix
– 1 can (15.25 ounces) whole kernel corn, drained
– 1 can (14.75 ounces) cream-style corn
– 1 cup sour cream
– 1/2 cup (1 stick) unsalted butter, melted
– 2 large eggs, lightly beaten
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
Directions
1. Grease your slow cooker generously with butter or non-stick cooking spray to keep everything from sticking.
2. In a large bowl, whisk together your two types of corn, the sour cream, melted butter, eggs, salt, and pepper until everything’s just as friendly as neighbors at a Sunday potluck.
3. Gently fold in the cornbread/muffin mix, stirring just enough to combine. Mind now, don’t overmix, or it’ll be tougher than a two-dollar steak.
4. Pour this mixture into the prepared slow cooker and smooth the top with the back of a spoon.
5. Cover and cook on high for 2-3 hours, or on low for 4 hours, until it’s set around the edges but still a little soft in the center like the heart of Goldilocks—not too firm, not too loose.
6. Once done, let it rest for a spell, about 15 minutes, before serving right out of the slow cooker, spooned up as generous as a grandmother’s love.
Variations & Tips
– If you’re hankering for a little something extra, stir in a cup of shredded cheddar cheese and a chopped jalapeño for a kick that’ll wake up your taste buds like a rooster at dawn.
– Some folks like to sprinkle a touch of sugar in their cornbread, and if that’s your fancy, add about 2 tablespoons to the mix before cooking.
– This dish is a forgiving one, so don’t be shy about adding a pinch of this or a dash of that. Some cooked bacon crumbled in, or a sprinkle of fresh herbs could be just the thing to make it your own.
– When it comes to the slow cooker, every model’s a mite different. You’ll want to start checking for doneness around the 2-hour mark if you’re cooking on high, just to be sure it doesn’t get overdone.
– Leftovers, if you’re blessed with such a thing, can be refrigerated and gently reheated, though it’s best enjoyed fresh from the slow cooker.
