Slow Cooker Cornbread Pudding Casserole

Slow Cooker Cornbread Pudding Casserole

Ingredients

  • 2 boxes cornbread mix
  • 2 cans organic corn, drained
  • 2 cans creamed corn
  • 2 cups sour cream
  • 1 1/2 cups cheddar cheese, grated
  • 1 1/2 cups jack cheese, grated
  • 1/2 cup pickled jalapenos, diced
  • 4 eggs, beaten
  • 2 sticks melted butter
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • dried parsley to garnish

Instructions

  • Mix cheese together and reserve half of the cheese.
  • Mix remaining ingredients together in a bowl.
  • Do not use the reserved cheese it will be for use after the cornbread is almost ready.
  • Add cornbread mixture to your greased or buttered slow cooker and cook on high for 3-4 hours depending on your slow cooker
  • To bake in the oven preheat oven to 350 degrees and bake in a 13×9 casserole dish for 1 to 1 1/2 hours.
  • Top with remaining cheese the last 20 minutes of cooker and garnish with parsley when done if desired.

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