Honey Butter Cornbread Casserole Slow Cooker

$Here are the simple ingredients for the Honey Butter Cornbread Casserole: - 1 box cornbread mix (15 oz) - 1 can (15 oz) creamed corn - 1 can (15 oz) whole kernel corn, drained - 1/2 cup unsalted butter, melted - 1/2 cup honey - 2 large eggs - 1 cup sour cream - 1 teaspoon baking powder - 1 teaspoon salt - 1/2 teaspoon ground cinnamon (optional) You can find these ingredients at any grocery store. The combination of sweet honey, creamy corn, and buttery goodness makes this dish a must-try. The creamed corn adds moisture, while the cornbread mix gives it that classic texture. Each bite is a blend of flavors that will delight your taste buds. Feel free to use a gluten-free cornbread mix if you need it. This recipe is flexible and can adapt to your needs. Enjoy cooking! - Mix dry ingredients In a large bowl, combine the cornbread mix, creamed corn, and whole kernel corn. Stir until blended. This mix will give your casserole a great texture. - Combine wet ingredients In another bowl, whisk together the melted butter, honey, eggs, sour cream, baking powder, salt, and ground cinnamon. Mix until smooth. This blend adds moisture and sweetness to your dish. - Grease slow cooker Use cooking spray or butter to grease the slow cooker insert. This step helps prevent sticking and makes cleanup easier. - Pour batter and cook Pour the cornbread batter into the greased slow cooker. Spread it out evenly. Cover and cook on LOW for 2 to 3 hours. Check your casserole at 2 hours, inserting a toothpick to see if it comes out clean. - Check for doneness When the center is firm and a toothpick comes out clean, your casserole is ready. This ensures it's fully cooked and safe to eat. - Allow to set before serving Once done, turn off the slow cooker. Let the casserole sit for about 10 minutes with the lid on. This resting time allows it to finish cooking and makes it easier to cut. - Ensuring even cooking To get the best results, spread the batter evenly in the slow cooker. This helps the dish cook evenly. Stir the mix gently to keep air in. - Avoiding overmixing When combining the wet and dry ingredients, mix just until they come together. A few lumps are okay. Overmixing can make the cornbread tough. - Drizzling with honey Serve each piece warm with a drizzle of honey. This adds extra sweetness and a lovely shine. - Adding a dollop of whipped cream Top with a dollop of whipped cream for a creamy touch. This makes each bite even more delightful. - Incorporating spices You can add spices like cinnamon or nutmeg to boost flavor. These spices bring warmth and depth to the dish. - Using flavored butter Try using flavored butter, like garlic or herb butter. This adds a unique taste that pairs well with the sweet cornbread. {{image_2}} You can easily swap some ingredients in this recipe. If you need gluten-free options, use a gluten-free cornbread mix. This keeps the dish tasty for everyone. You can also try different types of corn. For example, use sweet corn or fire-roasted corn for extra flavor. These small changes can make a big difference in taste. You can play with the flavors too. If you love sweetness, add more honey or some brown sugar. If you prefer savory, try adding cheese or cooked bacon. Seasonal ingredients can also change your dish. In fall, consider adding pumpkin puree or fresh herbs for a unique twist. You don’t have to use a slow cooker. You can bake this dish in the oven. Just pour the batter into a greased baking dish and cook at 350°F for about 30-35 minutes. An Instant Pot version is another option. Pour in the batter and cook on high pressure for about 20 minutes. This method gives you a moist cornbread casserole in less time. - Refrigerating leftovers: Once your honey butter cornbread casserole cools, place it in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to seal the lid well to keep it fresh. - Freezing options: If you want to save it for later, you can freeze it. Cut the casserole into squares and wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, it can last up to 3 months in the freezer. - Best methods for warming up: The best way to reheat your cornbread casserole is in the oven. Set it to 350°F (175°C) and place the casserole in a baking dish. Heat it for about 15-20 minutes. You can also use a microwave. Just heat it in 30-second intervals, checking often. - Maintaining moisture: To keep it moist, cover the dish with foil while reheating in the oven. If using a microwave, add a damp paper towel over the dish. This helps trap steam and keeps the casserole from drying out. - How long does it last?: When stored properly, your cornbread casserole will last in the fridge for about 3 days. In the freezer, it can be good for up to 3 months. - Signs of spoilage: Look for any mold or off smells. If it seems dry or hard, it may not taste good. Always check before eating leftovers. - Can I make this dish ahead of time? Yes, you can prepare the batter a day before. Mix the dry and wet ingredients, then store them in separate bowls. When ready to cook, combine them and pour into the slow cooker. This saves time and still tastes great. - What can I serve with honey butter cornbread casserole? This dish pairs well with many foods. Try serving it with chili, barbecue, or grilled meats. You can also enjoy it with a fresh salad. The sweetness of the cornbread balances savory dishes nicely. - Is it possible to reduce the honey or butter? You can reduce both the honey and butter. Cut the honey to 1/3 cup and the butter to 1/4 cup. This change keeps flavor while lowering sweetness and fat. Adjust to your taste for a healthier option. This blog post covers the key steps to making a tasty honey butter cornbread casserole. You learned about the ingredients, preparation, and cooking process. I shared useful tips for perfecting your dish and suggested fun variations. Remember, you can store leftovers to enjoy later. This dish is not only simple but also versatile. Whether you stick to the original recipe or try your own twist, this casserole will surely impress. Enjoy your cooking and the delightful flavors that come together!$

Honey Butter Cornbread Casserole Slow Cooker

Indulge in the sweet and savory goodness of Honey Butter Cornbread Casserole! This easy, slow-cooker recipe combines cornbread mix, creamed corn, and a touch of honey for a delicious side dish that's perfect for gatherings. With just a few simple ingredients and minimal prep, you can enjoy this comforting casserole in just a few hours. Click through to explore the full recipe and bring this tasty dish to your next meal!

Print Recipe Pin Recipe

Ingredients

1 box cornbread mix (15 oz)

1 can (15 oz) creamed corn

1 can (15 oz) whole kernel corn, drained

1/2 cup unsalted butter, melted

1/2 cup honey

2 large eggs

1 cup sour cream

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

Instructions

In a large mixing bowl, combine the cornbread mix, creamed corn, and drained whole kernel corn.

In another bowl, whisk together the melted butter, honey, eggs, sour cream, baking powder, salt, and ground cinnamon until well combined.

Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid overmixing; a few lumps are okay.

Grease the slow cooker insert with cooking spray or butter to prevent sticking.

Pour the cornbread batter into the slow cooker and spread it evenly.

Cover and cook on LOW for 2 to 3 hours, until the center is set and a toothpick inserted in the middle comes out clean.

Once cooked, turn off the slow cooker and let it sit for about 10 minutes with the lid on before serving.

Prep Time, Total Time, Servings: 15 minutes | 2.5-3 hours | 8 servings

- Presentation Tips: Cut the cornbread casserole into squares and serve warm with a drizzle of honey on top and a dollop of whipped cream for added sweetness.