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Jiffy corn casserole
Stroller Envy

Slow Cooker Jiffy Corn Casserole for Busy Weeknights

A soft spoonbread-style corn casserole cooked on HIGH in a slow cooker.
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Prep Time 10 minutes
Cook Time 3 hours
Resting 10 minutes
Total Time 3 hours 20 minutes
Servings: 8 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box, dry mix only
  • 8.75 oz canned whole-kernel corn drained
  • 8.25 oz canned cream-style corn undrained
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 cup shredded cheddar
  • 1 teaspoon butter for cooker

Method
 

  1. Grease a 4- to 5-quart slow cooker insert with the teaspoon butter. Whisk eggs, sour cream and melted butter in a bowl.
  2. Stir in drained whole corn and undrained cream-style corn, then fold in dry muffin mix and cheddar. Spread in cooker and cover.
  3. Cook on HIGH for 2–3 hours, until center is firm and reaches 165°F. Begin checking at 2 hours; keep lid on between checks and continue cooking if center is still loose. Turn off and rest 10 minutes before serving.

Notes

Equipment: 4- to 5-quart slow cooker, mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
Use the smaller corn-can amounts listed here, not two large 15-ounce cans. This slow-cooker version is based on a smaller-volume batter; larger cans change its cooking time. Reheat leftovers in the oven or microwave, not a slow cooker.
For make-ahead, cook the casserole fully first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before starting the slow cooker rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.