- BOE Prez Faults Town Engineer For Field RumorsPosted 2 weeks ago
- Lower Linden Avenue Closing For ConstructionPosted 2 weeks ago
- Mt. Prospect Closed Southbound Until Sunday MorningPosted 4 weeks ago
- Referendum Passes By Wide MarginPosted 1 month ago
- Schools Closed Again: Snow Day 6Posted 2 months ago
- Board Of Ed Approves Referendum, Goes To Voters March 11Posted 2 months ago
- Gov. Christie And The Flappy BirdsPosted 2 months ago
- Superior Court Reverses Ruling In Lawsuit Against BOEPosted 2 months ago
- BOE Backs Off Split ReferendumPosted 3 months ago
- Superintendent To Leave Verona For DenvillePosted 3 months ago
Crock It! Corn Bread Casserole
If you have ever had a Mozzarepa at a New York City street fair, you are going to want to try this recipe. Not sure what a Mozzarepa is? If you’re a fan of corn and cheese, which I am, then this wonderful “street food” is for you. Picture a large corn bread pancake with melted mozzarella cheese in the middle. Do I have your attention yet? For me, this could be breakfast, lunch, and dinner. For three days straight.
So, when a friend of mine gave me a recipe for a cornbread casserole she makes, I headed straight for my mixing bowl and oven. It’s been a couple of years since I made it, but last week I had one of those great brainstorming moments which usually starts with, “I wonder if….” What happens after that is either fabulous, or something that I just chalk up to a learning experince. I have a 50/50 chance either way, but I love when it works out. This time it did.
All I needed was a way to convert a recipe meant for the oven into something that can work in my Crock-Pot. It’s possible, but doesn’t always quite work out the way one might want. Some of the recipes I’ve made in the past have involved placing a kitchen towel over the top of my Crock-Pot between the stoneware base and the glass lid. This absorbs the steam, creating a drier cooking environment. Using that technique for this recipe was just the adjustment I needed. In the end, this recipe had the same crispy edges that are produced in the oven with the melt in your mouth cheesiness of the rest of the dish.
Slow Cooker Corn Bread Casserole
1 can of corn, drained
1 can of creamed corn
1 box of Jiffy cornbread mix
1 8-ounce container of sour cream
1 stick of butter, melted
1/4 cup diced jalapenos or any other hot pepper if you like hot peppers (OPTIONAL)
1 to 1 1/2 cups shredded mozzarella cheese
Mix all ingredients except for the cheese in a large bowl.
Place in slow cooker.
Add kitchen towel folded in half to the top of the slow cooker.
Cover and cook on high for 2 hours.
Sprinkle melted cheese on top and cook for another 20 minutes until cheese is melted.
Serve as a side to just about anything and enjoy!
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