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Slow Cooker Cheddar Jalapeno Corn Casserole

This creamy and cheesy casserole is packed with flavor and a hint of spice from jalapenos, making it a perfect side dish or main course.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side
Cuisine: American
Keyword: Comfort Food
Servings: 8 servings

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients

Casserole Ingredients

  • 8 ounces cream cheese softened and cut into chunks
  • 0.5 cup granulated sugar
  • 2 large eggs beaten
  • 3 cups frozen corn (one 16-ounce bag)
  • 2 cups cheddar cheese shredded
  • 14.75 ounces creamed corn (1 can)
  • 1.33 cups Homemade Cornbread Mix
  • 1 cup milk
  • 1 whole jalapeno seeds removed and diced
  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 whole jalapeno sliced, for garnish

Instructions

  • Step 1: Prepare Your Slow Cooker - Start by greasing the interior of your slow cooker.
  • Step 2: Combine the Cream Cheese and Butter - In a medium bowl, combine the softened cream cheese and melted butter until smooth.
  • Step 3: Add the Sugary Goodness - Stir in the granulated sugar to balance the flavors.
  • Step 4: Incorporate the Eggs - Beat the eggs in a separate bowl, then add them to the cream cheese mixture.
  • Step 5: Fold in the Corn - Add the frozen corn, creamed corn, and diced jalapeno to the mixture.
  • Step 6: Add the Cheddar and Cornbread Mix - Sprinkle in the shredded cheddar cheese and Homemade Cornbread Mix.
  • Step 7: Pour in the Milk and Season - Pour in the milk, garlic powder, salt, and pepper, and mix well.
  • Step 8: Transfer to Slow Cooker - Pour the mixture into the prepared slow cooker.
  • Step 9: Cook - Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  • Step 10: Garnish and Serve - Stir gently and garnish with sliced jalapeno before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.