Slow Cooker Cornbread Pudding Casserole

• Vegetarian

• Produce

  • 2 cans Corn, organic
  • 2 cans Creamed corn
  • 1 Parsley, dried
  • 1/2 cup Pickled jalapenos

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Black pepper
  • 2 boxes Cornbread mix
  • 1 tsp Creole seasoning
  • 2 tsp Sugar

• Dairy

  • 2 sticks Butter
  • 1 1/2 cups Cheddar cheese, grated
  • 1 1/2 cups Jack cheese, grated
  • 1 cup Milk
  • 2 cups Sour cream

Found on creolecontessa.com

Description

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

Directions

• 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 13x9 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.

Nutrition