Pop some frozen corn into the slow cooker and whip up a casserole the family will keep asking for

1. In a large mixing bowl, combine thawed corn kernels, creamed corn, and beaten eggs.

2. Mix in the softened cream cheese, shredded cheddar cheese, and melted butter, stirring until all ingredients are well combined.

3. In a separate bowl, whisk together milk, sugar, flour, baking powder, and salt.

4. Gradually add the milk mixture to the corn mixture, stirring continuously to blend everything evenly.

5. Grease the inside of your slow cooker with some butter or cooking spray.

6. Pour the corn mixture into the slow cooker.

7. Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the center is set and the edges are golden brown.

8. Let the casserole stand for a few minutes before serving to allow it to firm up slightly.

For those who like a little extra kick, adding a diced jalapeno or a dash of cayenne pepper can spice things up. If you have family members who are not fans of cheddar, trying a mix of Monterey Jack and mozzarella can give a milder, smoother flavor. For a lighter version, substitute half of the butter with applesauce and use low-fat milk.