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1. Grease your slow cooker generously with butter or non-stick cooking spray to keep everything from sticking.
2. In a large bowl, whisk together your two types of corn, the sour cream, melted butter, eggs, salt, and pepper until everything’s just as friendly as neighbors at a Sunday potluck.
3. Gently fold in the cornbread/muffin mix, stirring just enough to combine. Mind now, don’t overmix, or it’ll be tougher than a two-dollar steak.
4. Pour this mixture into the prepared slow cooker and smooth the top with the back of a spoon.
5. Cover and cook on high for 2-3 hours, or on low for 4 hours, until it’s set around the edges but still a little soft in the center like the heart of Goldilocks—not too firm, not too loose.
6. Once done, let it rest for a spell, about 15 minutes, before serving right out of the slow cooker, spooned up as generous as a grandmother’s love.
Variations & Tips
– If you’re hankering for a little something extra, stir in a cup of shredded cheddar cheese and a chopped jalapeño for a kick that’ll wake up your taste buds like a rooster at dawn.
– Some folks like to sprinkle a touch of sugar in their cornbread, and if that’s your fancy, add about 2 tablespoons to the mix before cooking.
– This dish is a forgiving one, so don’t be shy about adding a pinch of this or a dash of that. Some cooked bacon crumbled in, or a sprinkle of fresh herbs could be just the thing to make it your own.
– When it comes to the slow cooker, every model’s a mite different. You’ll want to start checking for doneness around the 2-hour mark if you’re cooking on high, just to be sure it doesn’t get overdone.
– Leftovers, if you’re blessed with such a thing, can be refrigerated and gently reheated, though it’s best enjoyed fresh from the slow cooker.
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