Corn Spoon Bread With Sharp Cheddar and Sage

slow-cooker-spoon-bread
Photo by Heather Meldrom
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  • Serves 8-10
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Spray a 6-quart slow cooker insert with nonstick cooking spray. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper. In a separate bowl combine eggs, creamed corn, corn, sour cream, and butter. Fold wet ingredients into dry ingredients until completely incorporated. Fold in 1 cup cheese and the chopped sage.

Spread the batter evenly into the greased slow cooker, cover and cook on high until set in the middle and golden brown at the edges, about 2½ hours. Heat oven broiler. Remove insert from slow cooker, sprinkle remaining ½ cup cheese over top of spoon bread and broil until golden, 2 to 3 minutes. Serve warm.

 

Ingredients

  1. Check nonstick cooking spray
  2. Check 1⅓ cups all-purpose flour
  3. Check 1 cup fine ground cornmeal
  4. Check ¼ cup granulated sugar
  5. Check 2 tablespoons baking powder
  6. Check 1 tablespoon coarse salt
  7. Check ½ teaspoon ground black pepper
  8. Check 4 large eggs, lightly beaten
  9. Check 1 can (14.75 ounces) creamed corn
  10. Check 1 bag (16 ounces) frozen yellow corn kernels
  11. Check 2 cups sour cream
  12. Check 1 stick unsalted butter, melted and cooled
  13. Check cups shredded sharp cheddar cheese, divided
  14. Check 2 tablespoons chopped fresh sage

Directions

  1. Spray a 6-quart slow cooker insert with nonstick cooking spray. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper. In a separate bowl combine eggs, creamed corn, corn, sour cream, and butter. Fold wet ingredients into dry ingredients until completely incorporated. Fold in 1 cup cheese and the chopped sage.
  2. Spread the batter evenly into the greased slow cooker, cover and cook on high until set in the middle and golden brown at the edges, about 2½ hours. Heat oven broiler. Remove insert from slow cooker, sprinkle remaining ½ cup cheese over top of spoon bread and broil until golden, 2 to 3 minutes. Serve warm.

 

Total Time is 2½ to 3 hours.