- Verona Police Arrest Burglary SuspectPosted 3 weeks ago
- Police Seek Attempted Robbery SuspectPosted 3 weeks ago
- Verona Police Blotter: Sept. 23-30, 2016Posted 3 weeks ago
- Verona Rescue Squad Responds To Hoboken Train CrashPosted 4 weeks ago
- Arrest Made In August CrashPosted 4 weeks ago
- Water Main Break In Forest SectionPosted 4 weeks ago
- New Challenge For Verona’s Water SupplyPosted 4 weeks ago
- Pompton Ave. Crash Sends Driver To HospitalPosted 1 month ago
- Verona Police Blotter: Sept. 9-16, 2016Posted 1 month ago
- Verona Police Blotter: Aug. 26 – Sept. 9, 2016Posted 1 month 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!
Get News Updates By Email
Book Donations Needed For Library Fundraiser
The Friends of the Verona Public Library are seeking...
- Posted 16 hours ago
BOE, Town Council Hold Joint Meeting Monday
Verona’s Town Council and Board of Education have a...
- Posted 2 days ago
Roseann McEvoy, 48
Roseann McEvoy, an integrated kindergarten teacher for students with...
- Posted 3 days ago
Where In Verona Is It? Week 52
This is it folks: The last week of MyVeronaNJ.com’s...
- Posted 5 years ago
Where In Verona Is It? Week 22
Naughty? Nice? We’re not going to be judgmental. We’re...
- Posted 6 years ago
PSEG: Here’s Verona Outage Map
With the millions of homes without power around New...
- Posted 4 years ago