Crockpot Sweetcorn Casserole
25g unsalted butter
2 eggs, lightly beaten
2tbsp granulated or caster sugar
2tbsp plain flour
1tsp baking powder
350g tinned sweetcorn, drained
50g cheddar cheese, grated
2tbsp jarred jalapeno pepper slices, chopped (I used red)
Melt the butter in the microwave, and pour it into the bottom of your slow cooker.
Add the next 6 ingredients, and whisk to combine.
Finally add the corn, grated cheese and chopped jalapenos, and mix well.
Cook on low for 3-5 hours, until the edges are just beginning to pull away from the sides of the dish and the centre is set. Then, remove the lid and cook for a further 20-30 minutes.