Wednesday, January 3, 2018

Slow Cooker Cornbread Casserole ****

Wow. It has been ages since we've had this, but it is just amazing. I'm updating my recipe below to reflect all of my changes. You can click on the link to find the original recipe. I've just made enough changes to it that I want to remember it for the future. Anyway, I am vowing to never again let an entire year go by without having this. It's just so dang good. If I could ever remember to cook the sausage and peppers the night before (won't happen), it could easily be thrown together in just a few minutes on the cook day. I cook during my lunch breaks, so that would be pretty awesome. We'll see, lol. Tonight, everyone was raving about it. The kids both had seconds. And with my changes, it left plenty of leftovers for lunches tomorrow! Yay!

(luckymommyto2boys ~ Amy ~ inspired by TheSassySlowCooker)

2 lbs ground sausage, browned
1 package frozen fajita blend with peppers and onions
2 cans corn, drained
1 small can diced green chilies
1 can creamed corn
3 packages of corn muffin mix
1-1/2 cups fiesta blend cheese, shredded

Spray slow cooker with cooking spray.
Brown meat with peppers and onions. Once fully cooked, add corn and chilies to the pan and stir until well combined.
Prepare corn muffin mixes as directed in a bowl. Stir in creamed corn.
Layer slow cooker with 1/2 corn muffin mix, all of meat mixture, half of cheese, and then the rest of corn muffin mix.
Cook on high for 4 hours or low for 6 hours.
About 20 minutes before serving, sprinkle remainder of cheese on top of casserole and replace lid.

Previous Posts:
7/19/16 ~ As always, this was super tasty.  The kids think that Jiffy is my "secret cornbread recipe."  Seriously, my youngest asked me last year (when he was 9) if I'd pass it down to them before I die.  Bahaha!  So anything with Jiffy and corn was going to be a winner for us.  There was never any doubt.  We loved it, though.  I typically will use ground turkey sausage, and since it's leaner, I'll double the amount.  Then instead of messing with cutting up vegetables, I just grab a bag of the frozen fajita blend of peppers and onions.  Works perfectly.  I once again forgot about the note to try green chilies in it. Maybe I'll get around to it next time.  I'd considered maybe trying it with chilies and rotisserie chicken.  Just to see how it goes.  Who knows? 😊

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