Yum! Best I’ve ever had!

Corn spoon bread is like a gentle whisper from the past, taking you on a journey back to simpler times when families gathered around the table, sharing stories and savoring the fruits of their hard work. Its roots run deep in Midwestern soil, where corn’s golden bounty has been a staple for generations, transformed with love and resourcefulness into a variety of comforting dishes. Corn spoon bread, a soft, pudding-like treasure, is a testament to the ingenuity of the cooks who came before us, making use of what grows beneath that wide-open sky. This slow cooker version adds a modern-day convenience to the down-home goodness, keeping it warm and ready for anyone who happens to wander into the kitchen, drawn by its irresistible aroma. Whether you’re craving a touch of nostalgia or simply looking for a soul-satisfying side to complete your meal, this slow cooker corn spoon bread feels just like coming home.

Now, when you’ve got your corn spoon bread ready and waiting, tender and comforting in its crock, you’ll want some hearty companions to fill out the table. It pairs beautifully with a roasted chicken, its savory juices mingling just right with the sweet creaminess of the corn. A green bean casserole topped with those crispy onions makes for a fine dance partner, too. And let’s not forget a simple tomato salad, fresh from the garden, to add a bit of brightness to your hearty spread.

Servings: 6 to 8

– 1 package (8.5 ounces) cornbread/muffin mix
– 1 can (15.25 ounces) whole kernel corn, drained
– 1 can (14.75 ounces) cream-style corn
– 1 cup sour cream
– 1/2 cup (1 stick) unsalted butter, melted
– 2 large eggs, lightly beaten
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper