Corn Casserole (or... "Crock Pot Corn Plop!")

What's better than Corn Casserole?  EASY Corn Casserole! 

Like most people, you probably have a can or two of creamed corn in your pantry.  Creamed corn in a can is NOT the most delicious thing in the world (on it's own).  If you want high quality creamed corn, there's a recipe for that and it's quite good if you make it from scratch.  So... let's take a moment to clean out your pantry a bit, and turn that stuff into something GOOD!

You Will Need:

• 3 eggs
• 2 (15-ounce) cans creamed corn
• 5 Cups corn kernels (frozen or fresh, uncooked)
• 2 boxes of Jiffy Corn Muffin mix (8.5oz each)
• 1 Cup sour cream
• 1/2 Cup cream cheese 
• 1 Stick butter, melted
• 1 Tbsp Creole Seasoning
  
• 1 Tsp Crushed red pepper flakes (I like Chipotle flakes)
• 1.5 Cups shredded cheese (mix some cheddar, jack, and/or other melting cheeses)
• 1/4 Cup chopped roasted green chilies (Pueblo Dynamite or Hatch chilies are best)

I don't know how to ask this with any level of sensitivity so I'm just going to blurt it out; have you purchased condoms for your crock pot?  You should.  Goodness knows what that crock is doing while he's being stored under the cabinet for so many days between appearances!  Seriously, this recipe gets pretty sticky so you'll want a proper liner for your vessel!  I sprayed my liner with non-stick cooking spray, just to double down on making it easy to clean later.

Ok, get a big bowl out and get ready to corn!  First, drop in the eggs and beat the crap out of them.  Then add the creamed corn and stir some more.  Add the corn, stir and fold.  Add the boxes of Jiffy Mix.  Stir... Do NOT give me grief about my crazy paddle!  It's 2019 and paddles are completely gender-neutral!  This one identifies as a big burly dude, so... Anyway, stir in the corn, then the sour cream, and the cheeses.

Add the spices and the butter, then give it one more stir.  Set it aside while you go to work on the chilis.

Let's talk about chilies for a minute; If you buy a can of "green chilies" from the store, you'll get a flavorless mass of green chopped "goo."  Don't do it!  Get yourself some fresh roasted chilies that carry the balance of heat and flavor that you like the most.  Living here in Colorado, I'm lucky to have access to an array of chilies out of Pueblo.  I like the "Dynamite" chilies for their extra heat.  Simply roast them over the flame in your grill to get a nice char, then let them cool, and dice them up!  Using fresh chilies makes a world of difference in this dish, so make the effort!

Once you've stirred the chilies into the batter, scrape it all into your Crock Pot, and gently tamp it all down.  Add the lid and set it to LOW for 5-6 hours, or HIGH for 4 hours.  

This dish will cook from the outside in, so you will need to use the center as a guide.  When the center of the dish is "set" and edges are brown and crispy, it's time!!