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Slow Cooker Cornbread Pudding Casserole

  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes

Ingredients

Scale
  • 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

Instructions

  1. Mix cheese together and reserve half of the cheese.
  2. Mix remaining ingredients together in a bowl.
  3. Do not use the reserved cheese it will be for use after the cornbread is almost ready.
  4. Add cornbread mixture to your greased or buttered slow cooker and cook on high for 3-4 hours depending on your slow cooker
  5. To bake in the oven preheat oven to 350 degrees and bake in a 13×9 casserole dish for 1 to 1 1/2 hours.
  6. Top with remaining cheese the last 20 minutes of cooker and garnish with parsley when done if desired.

Nutrition

  • Serving Size: 8-10

Find it online: https://www.creolecontessa.com/2015/11/14/slow-cooker-cornbread-pudding-casserole/