Does this scenario sound familiar? It’s Thanksgiving morning and you head into the kitchen to get cooking…only to discover that there’s only so much space in the oven – which the turkey is taking up most of. I’ve been there, having to (not so) patiently wait my turn at the stove or oven to make my contribution to the meal. Imagine how excited I was to find a fabulous side dish that can be made in a slow cooker on Thanksgiving morning and will be ready just in time for the midday feast! This Slow Cooker Cheesy Chive Spoon Bread is decadent…and SO easy! I’m the first to admit that I don’t use my slow cooker as often as I should…mainly for roasts and soups in the Winter. I found a great recipe for spoon bread at Taste of Home’s website…I cooked it in my office, and it was piping hot and ready to eat by the time our Thanksgiving luncheon potluck started at 1130!
If you’ve never had spoon bread, this Southern specialty reminds me a bit of corn soufflé. It’s a very moist cornbread-based dish that contains corn kernels and creamed corn. I used Texas-made Morrison’s Texas-Style Yellow Cornbread Mix in this recipe. Texans tend to like their cornbread a touch sweet, which works perfectly in this dish. Morrison’s is based in Denton, Texas, where Michael and I went to college. I’ve been using their products for the past 20+ years, because they always cook up nice and golden. I was thrilled when they recently sent me some of their products to create a Thanksgiving side dish with you! I used chive-flavored cream cheese and green onions to bring a mild onion flavor to the mix, then topped it with shredded four-cheese blend just before serving. All this side dish takes is a few simple ingredients, a quick stir to mix, and 3-4 hours in your slow cooker on High heat! Folks…it doesn’t get much easier than that…and sometimes easy is just what you need to survive a busy holiday in the kitchen!
Slow Cooker Cheesy Chive Spoon Bread
Adapted from Taste of Home
1 8-ounce tub chive-flavored cream cheese, softened in the microwave until very soft
1 cup 2% milk
2 tbs. butter, melted
2 large eggs
2.5 cups frozen corn kernels
1 14.75 oz. can creamed corn
2 green onions, thinly sliced
1 package Morrison Texas Style Corn Kits (this is a sweet cornbread mix…if you use another variety, add 1 tbs. sugar)
¼ tsp. grated nutmeg
Salt & pepper to taste
1.5 cups shredded four-cheese blend
Step 1: Turn your slow cooker on High heat. Add the softened cream cheese and milk. Whisk until combined…it may be a little lumpy, but don’t panic. It’ll smooth out as the other ingredients are added in. Add the eggs and butter and whisk well to combine with the milk-cream cheese mixture.
Step 2: Add the two corns and green onions. Stir to combine. Add the cornbread mix (and sugar, if using), nutmeg, and salt & pepper. Stir just until the cornbread mix is combined and there are no lumps – it should look very creamy by now. Cover and cook on High heat for 3-4 hours. Leave the lid on the entire time to keep the heat and moisture in…no peeking!
Step 3: Remove the container of cooked spoon bread from the heat and sprinkle the shredded cheese on top. Let the spoon bread rest covered for 15 minutes before serving. The center may not look completely set at the end of the cooking time, but it will firm up as it cools during the resting time.
The verdict? Success! This spoon bread cooked up perfectly moist and flavorful in the slow cooker. It was creamy and full of corn flavor…and the addition of chives and cheese took it over the top. Unlike spoon breads cooked in an oven, you don’t get a ton of browning on top, so the layer of cheese adds flavor and a bit of eye-appealing color. If you’re looking for a delicious, stress-free dish for your upcoming holiday menus, I hope you’ll give this one a try. It makes a generous amount, so it’s perfect for feeding a small crowd.
Disclosure: Morrison’s sent me samples of their cornbread mixes, Pan Kits and Bis Kits to facilitate this and other upcoming recipe features. I received no further compensation, and all opinions expressed are my own.