Slow Cooker Southwestern Corn Casserole
Slow Cooker Southwestern Corn Casserole has a wonderful spicy kick. Poblano peppers, pepper jack cheese, and cayenne pepper give this casserole lots of flavor and heat.
- 2 large poblano peppers
- 2 cups frozen corn, thawed
- 2 tablespoons melted butter
- 1/3 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 cup Pepper Jack Cheese
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons sugar
- 1 (15.25-ounce) can creamed corn
- 1 (2-ounce) jar diced pimentos, drained
- 1/2 teaspoon salt
Place peppers on a foil-lined baking sheet. Broil until skin is blackened on all sides. Place in a zip-top bag for 10 minutes.Peel the skin from the peppers. Discard the stem and seeds. Chop the peppers.
Lightly grease a 6-quart slow cooker.
Combine all ingredients in the slow cooker and stir until mixed well.
Place a double layer of paper towels on top of the slow cooker and place the lid on. You want the paper towels to be secure just beneath the lid.
Cook on LOW for 2 to 2 1/2 hours.