Need help converting a recipe for the crock pot please!

[crimedoc1]

Hi all!  I'm hosting Thanksgiving as usual and just realized that I have one more item on the menu than can fit in the oven.  So I thought I could do one thing in the crock pot.  And no... not the turkey

Comments

[mickeym]

My mom makes this all the time (though I think she uses eggs, too), so I've emailed her to ask what she thinks. Soon as I hear back, I'll comment here :)

[mickeym]

Well, my mom was less than helpful; she doesn't cook with crockpots any more. She did suggest looking for scalloped corn recipes done in the crockpot, and that might give you a guide to go by.

Sorry :(

[crimedoc1]

No problem. I managed - the problem was that I found a LOT of recipes online but they all had very different cooking times. Or they had the same cooking time but one was on high and another on low. But I took a guess and it came out pretty well. :-D

[camper4lyfe]

Hopefully this worked out for you ok. It's abundantly clear that the mods need to keep a closer eye on this community if they're going to moderate the posts.

[kaya_s]

Ugh! I just tried this in the crock pot for our family Thanksgiving and it didn't turn out. It never got beyond that mushy, pudding-like stage and I let it cook for at least 2 hours beyond the recommended cooking time. When I've cooked it in the oven I get that cornbread texture. This was the texture of uncooked batter (even though I do have to admit it tasted okay and the people who ate it, who didn't know better, said it was good.)

This is the recipe I used:

2 (15 oz) cans whole kernel corn, drained
2 (15 oz) cans cream-style corn
2 (8 oz) package Jiffy corn muffin mix
16 oz sour cream
1/2 cup butter, melted
2 cups shredded cheddar cheese
Lightly spray a large crock pot bowl with oil. Dump all ingredients, except the cheese, into the bowl and gently stir until combined. Mix in the cheese. Cover and cook on low for 3-4 hours, stirring once halfway through. Serve warm right from the crock pot.

[fallconsmate]

i think the difference is dry heat in the oven (cornbread texture) vs the steam-type heat in the crock pot (leading to a corn-pudding type texture, more what you decribe).

both taste good, but they aren't the *same*.

[crimedoc1]

I used about the same recipe, although without the cheddar and I didn't stir it. I cooked it on high for about 3 hours, and then put it down to low because various guests were LATE (I mean... really late... like an hour or more... NOT HELPFUL when you're trying to cook a turkey and time all the other stuff around it!)

Mine was less firm than when I do it in the oven but not as mushy as yours sounds to be. People liked it, including my husband who is the one who wanted me to make it, so I guess it was a success. ;-)

[_akathisia_]

Try a test run?

[crimedoc1]

Well, yes, I normally would but this was for Thanksgiving and I posted it only shortly before the big event, which has already happened. I did do it and it came out okay (as did everything else, which is amazing considering how late some of the guests were!)