Ingredients:

  • 115 g (8 tablespoons) Unsalted Butter, melted
  • 2 Large Eggs, lightly beaten
  • 240 ml (1 cup) Full Fat Sour Cream
  • 430 g (15 ounces) Canned Cream-Style Corn, undrained
  • 430 g (15 ounces) Canned Whole Kernel Corn, drained
  • 240 g (8.5 ounces) Cornbread Mix (Jiffy-style)
  • 15 g (1 tablespoon) Granulated Sugar (Optional)
  • 5 g (1 teaspoon) Fine Sea Salt
  • 1 g (½ teaspoon) Freshly Ground Black Pepper
  • 120 g (1 cup) Shredded Sharp Cheddar or Monterey Jack Cheese (Optional Topping)

Instructions:

  1. Prep the Cooker: Lightly grease the inside of a 6-quart slow cooker insert, or place a slow cooker liner inside. This prevents sticking and scorching.
  2. Melt the Butter: Melt the butter and allow it to cool slightly so it is warm, not piping hot, to avoid scrambling the eggs.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, lightly beaten eggs, and sour cream until well combined.
  4. Add Corn: Stir in the can of cream-style corn and the drained can of whole kernel corn. Ensure the mixture is homogenous.
  5. Incorporate Dry Ingredients: Gently fold in the cornbread mix, salt, pepper, and optional sugar. Mix just until the dry ingredients are fully incorporated; avoid overmixing.
  6. Transfer: Pour the batter evenly into the prepared slow cooker insert.
  7. Cook (Low and Slow): Cover the slow cooker and cook on the LOW setting for 4.5 to 5 hours. The casserole is ready when the edges are set and the center is mostly firm.
  8. Add Cheese (If using): About 30 minutes before the end of the cooking time, sprinkle the shredded cheese evenly over the top of the casserole. Replace the lid. For a browned crust, remove the lid entirely for the last 15-20 minutes.
  9. Rest and Serve: Turn the slow cooker off and allow the casserole to rest, uncovered, for 10–15 minutes before serving. This allows it to firm up slightly.