Description
This isn’t your average cornbread — it’s spoonable, buttery, and slow-cooked into casserole comfort. Sweetened with honey and kicked up with fresh jalapeño, it’s the perfect sweet-heat twist for potlucks, BBQs, or chili night.
Ingredients
Scale
1 (8.5 oz) box cornbread mix (like Jiffy)
1 (15 oz) can creamed corn
1 (15 oz) can whole kernel corn, drained
½ cup sour cream
¼ cup honey
¼ cup melted butter
1–2 jalapeños, seeded and finely chopped
1 egg
Instructions
In a bowl, mix together cornbread mix, both corns, sour cream, honey, butter, jalapeños, and egg until just combined.
Pour into a greased slow cooker insert.
Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the center is set and edges are golden.
Let rest 10–15 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 4–5 hrs (low) / 2–3 hrs (high)
- Category: Dinner, Main Course
Nutrition
- Calories: 290
- Fat: 15g
- Carbohydrates: 34g
- Protein: 5g