Every year at Thanksgiving I am REQUIRED to bring my grandmother’s cajun corn casserole. 😉 It is always a favorite so I normally double the batch and bring two…which always gets finished! We have this dish a few times throughout the year but it’s one of those special dishes for us around the holidays, and we all look forward it.
If you are anything like most families, the oven is prime real estate during family gatherings. I normally make this recipe in the oven but recently I tried in my crock-pot and it turned out great.
Dice up all the vegetables, then put the onion, bell pepper, jalapeño and butter in a microwave safe dish. Cook in the microwave until the butter is melted and veggies are getting soft. (Approx. 3-4 minutes)
Then add all the ingredients to your slow cooker.
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 1 stick of butter
- 17 oz. can of creamed corn
- 17 oz. can of corn (drained)
- 1 pkg. of Jiffy
- 1 egg
- 1 Tbs. of sugar
- 1 cup of shredded cheddar cheese
- optional: 1 jalapeño (diced)
- Put the onion, bell pepper, jalapeño
andbutter in a microwave safedish and cook until butter is melted and veggies are getting soft. (Approx. 3-4 minutes)
- Add all the ingredients, including the butter and veggies, into a slow cooker.
- Stir completely using a wooden or plastic spoon.
- Set on low for approx. 5 hours.