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Corn spoon bread is like a soft murmur from bygone days; it transports you to a simpler period when loved ones had meals together, telling tales and enjoying life’s bounty. Its origins are in the heart of the Midwest, where the golden harvest of maize has been a mainstay for many years, cooked up in creative ways into a wide range of hearty meals. A tribute to the resourcefulness of our ancestors who cooked with what grew under that expansive sky is corn spoon bread, a tender, pudding-like delicacy. Sleek and ready for anybody who chances to wanders into the kitchen enticed by its alluring perfume, this slow cooker version brings a contemporary touch to the traditional comfort food. This slow cooker corn spoon bread will transport you to a simpler time, whether you’re in the mood for a taste of home or just want a hearty side dish to round off your dinner.

Gather some hearty buddies to round out the tablescape after your corn spoon bread is warm and cozy in the crock. The roasted chicken’s flavorful juices and the corn’s sweet creaminess make for a perfect combination. Those crunchy onions on top of a green bean casserole also make for a great dancing partner. To brighten up your hearty buffet, don’t forget to include a simple tomato salad made with garden-fresh tomatoes.

Serves 6–8 people with this corn spoon bread that cooks slowly.

One packet of cornbread or muffin mix, about 8.5 ounces, is required.

– One can of whole kernel corn, drained (15.25 ounces) – One can of corn, 14.75 ounces cream-flavored maize

one cup of sour cream

– 2 big eggs, gently beaten – 1/2 cup (1 stick) of melted unsalted butter

– Half a teaspoon of salt

one-fourth teaspoon of black pepper, ground

How to Follow

1. To prevent food from sticking, coat your slow cooker heavily with butter or nonstick cooking spray.

2. In a big basin, mix the two varieties of corn with the sour cream, melted butter, eggs, salt, and pepper until there are no lumps left.

3. Stir just enough to blend before gently folding in the cornbread/muffin mixture. Now, pay attention: if you overmix, the result will be harder than a two-dollar steak.

4. Transfer the ingredients to the preheated slow cooker and use a spoon to level the surface.

5. Cook, covered, for two to three hours on high or four hours on low, or until the outside is crispy and the inside is just right—not too firm, not too loose, like a Goldilocks heart.

6. After it’s done, give it a little time to rest (approximately 15 minutes) and then spoon large amounts—like a grandmother’s love—straight from the slow cooker.

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