Yum! Best I've ever had!

— 6 to 8 servings

One packet of cornbread or muffin mix, about 8.5 ounces, is required.
- Fifteen and a half ounces of drained whole kernel corn from a can - One fourteen and a half ounce can— cream-flavored maize
-- One cup of sour cream
2- 2 big eggs, gently beaten-1/2 cup (1 stick) melted unsalted butter
- Half a teaspoon of salt
one-fourth teaspoon of black pepper, ground
How to Follow
1. To prevent food from sticking, coat your slow cooker heavily with butter or nonstick cooking spray.
Combine the two varieties of corn, sour cream, melted butter, eggs, salt, and pepper in a big bowl and stir until well combined, like neighbors at a Sunday picnic.
3. Carefully include the cornbread/muffin mixture, stirring only until combined. You don't want it to be rougher than a two-dollar steak, so be careful not to overmix.
4. Cover the slow cooker with the ingredients and use the back of a spoon to smooth the top.
5. Cook, covered, for two to three hours on high or four hours on low, or until the outside is crispy and the middle is just right—not too firm, not too loose, like a Goldilocks heart.
6. After it's done, give it a little time to rest (approximately 15 minutes) and then spoon large amounts—like a grandmother's love—straight from the slow cooker.

Tips and Variations - For an additional kick that will awaken your taste senses like a rooster at morning, mix in a cup of shredded cheddar cheese and a diced jalapeño.
- A For those who prefer their cornbread with a hint of sweetness, you may add approximately 2 teaspoons of sugar to the mixture just before baking.
- A Feel free to experiment with different seasonings; this recipe is quite adaptable. To add a personal touch, try crumbling some cooked bacon or topping it with some fresh herbs.
- A In the world of slow cookers, every model is slightly different. To avoid overcooking, begin testing for doneness at about the 2-hour mark if cooking on high.
- A If you happen to have any leftovers, you may store them in the fridge and reheat them gently. However, they taste much better when eaten straight from the slow cooker.