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
Ingredients:
1 can of corn, drained
1 can of creamed corn
1 egg
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
What’s Next:
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!
funny! we make the same recipe .
How great to hear that Maria! Great minds think alike, and I really could eat it every day.
:) we call it corn pudding.
Tracy,
Do you have to extend the cooking time at all to adjust for the “not as tight” lid since the towel is inbetween?
Sounds like something I’d love to enjoy just parked on my couch for a week. :)
Brenda
Brenda,
The cooking time noted allows for the towel. Whatever you do, don’t forget the towel or else you’ll have corn mush. I actually cooked it for 3 hours (not on purpose) and it was dry, which is why the recipe says 2 hours. Be sure you are home to turn it off.
I make almost this same recipe (without the cheese) as a casserole in the oven. Can’t wait to try it in the crockpot!
Tracy,
I’m wondering how this does if you double the recipe – have you experimented with that yet?
Thanks!
Gina,
I have not tried doubling it. I think the only thing you would have to account for is a longer cooking time (perhaps 3 hours) and maybe only an additional 1/2 stick butter. If that works, let me know and I’ll add a note up top for doubling. Keep us posted!
I took this to our Church Harvest Dinner. It was gone in no time. Everyone raved about it. I have made corn casserole lots of times in the oven, but wanted to try in crock pot for convenience. I used the towel trick and I think it really made a difference in the consistency. It was such a hit at my church Harvest Dinner that I am making it to take to a Boy Scout Turkey dinner tonight. I also doubled it and it took just over 3 hrs on high.
Terri, I’m so happy that worked out so well for you. You’ve inspired me! I might make it as a side for Thanksgiving!
I was in quite a quandary on how to keep the casserole warm for our Christmas potluck if I had to make it in the oven, transport it to work then not serve it until noon. Thank you for sharing you crockpot version!
Has anyone ever tried it with cheddar cheese instead of mozzarella?
Hi Katie,
I have not tried it with cheddar, but I don’t see why it wouldn’t work. There might be a bit more oil though than mozzarella, so maybe blending cheddar with monterey jack might help alleviate that. Let us know how it turns out.
Has anyone have any success with doubling the recipe with the additional time and 1/2 stick of butter?