So far, our slow cooker school countdown has focused on dinners that you could cook all day and serve to the family at dinner. But those of you with school-age children know that dinner doesn’t only happen at dinner. Sometimes the kids come home from school so starved that you’d think they hadn’t eaten in a week. They need something big–immediately.
Thankfully, MyVeronaNJ.com’s food writer, Tracy Bermeo, has something to fill that need, a cornbread casserole inspired by a snack called Mozzarepa that is often served at New York City street fairs. What, you ask, is that? “Picture a large corn bread pancake with melted mozzarella cheese in the middle,” Tracy wrote when she introduced the recipe in January 2012. “Do I have your attention yet? For me, this could be breakfast, lunch, and dinner. For three days straight.”
Slow Cooker Corn Bread Casserole
Ingredients:
1 can of corn, drained
1 can of creamed corn
1 egg
1 box of Jiffy cornbread mix
1 8-ounce container of sour cream
1 stick of butter, melted
1/4 cup diced jalapenos or any other hot pepper if you like hot peppers (OPTIONAL)
1 to 1 1/2 cups shredded mozzarella cheese
What’s Next:
Mix all ingredients except for the cheese in a large bowl.
Place in slow cooker.
Add kitchen towel folded in half to the top of  the slow cooker.
Cover and cook on high for 2 hours.
Sprinkle melted cheese on top and cook for another 20 minutes until cheese is melted.
Serve as a side to just about anything and enjoy!
