This slow cooker corn mash is the kind of practical, filling supper that reflects Depression-era cooking at its most resourceful: a few inexpensive pantry and freezer staples combined into something warm, hearty, and surprisingly comforting. With creamed corn, ground beef, potatoes, and a simple seasoning element, the slow cooker does the work while the ingredients melt together into a spoonable one-pot meal that is easy to make on a busy day.
Serve this dish with buttered green beans, a crisp cabbage slaw, or simple sliced tomatoes to balance its richness. Warm biscuits, skillet cornbread, or sandwich bread are also good alongside for soaking up the savory corn-and-beef mixture, and a few dashes of hot sauce or black pepper at the table can brighten each serving.
Slow Cooker 4-Ingredient Depression Era Corn Mash
Servings: 6
Ingredients
1 pound raw ground beef
2 cans (14.75 ounces each) creamed corn
4 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 packet (1 ounce) onion soup mix
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. Spread the raw ground beef evenly across the bottom, breaking it up slightly so it forms an even layer.
2. Scatter the diced potatoes over the beef in an even layer, then sprinkle the onion soup mix across the top so the seasoning is distributed throughout the cooker.
3. Pour the creamed corn over everything, spreading it gently to cover the potatoes as evenly as possible. Do not stir at this stage.
4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 1/2 hours, until the potatoes are tender and the beef is fully cooked.
5. Stir well to combine the cooked beef, potatoes, and corn into a thick mash-like mixture. Taste and add salt and pepper if needed, then spoon into bowls and serve hot.
Variations & Tips
Add cheese: For a richer casserole-style finish, stir in 1 to 1 1/2 cups shredded cheddar during the last 15 minutes of cooking, or sprinkle it over each serving just before bringing the dish to the table.
Use frozen hash browns: If you want to save prep time, replace the diced potatoes with about 4 cups frozen southern-style hash browns. They cook down nicely and keep the texture soft and hearty.
Brown first for deeper flavor: Although the classic dump-and-cook method works well, browning the ground beef in a skillet first and draining excess fat will give the finished dish a more savory, developed flavor and a cleaner texture.
Watch the moisture: Different brands of creamed corn vary in thickness. If the mash seems too loose at the end, cook uncovered on HIGH for 15 to 20 minutes. If it seems too thick, stir in a small splash of milk.
Season at the end: Onion soup mix can be fairly salty, so it is best to wait until the dish is fully cooked before adding extra salt. A little black pepper, paprika, or chopped parsley at the end can freshen the flavor without changing the recipe’s simple character.