Description
This slow cooker corn casserole is a delicious blend of corn muffin mix, corn, and creamy ingredients, making it a perfect side dish for any meal.
Ingredients
Scale
- 1 box Jiffy corn muffin mix (8 oz.)
- 1/3 cup sugar
- 1 can corn (kernels, drained, 15 oz.)
- 1 can cream corn (14 oz)
- 1/2 cup sour cream
- 2 eggs
- 3/4 cup cheese (optional, for top during last 30 minutes of cooking)
- 4 oz diced chiles (drained, optional added into batter)
- 1/4 cup butter (melted)
Instructions
- Mix together corn muffin mix, sugar, corn kernels, creamed corn, sour cream and eggs in a bowl.
- Spray inside of slow cooker with non stick spray and pour in batter. Smooth out so it is the same thickness all the way across pot.
- Pour melted butter on top.
- Cover and cook on high for 2-3 hours or until center is set and firming up. Test with toothpick to see if it comes out mostly clean.
- If desired, you can sprinkle cheese on top for last 30 minutes so it melts when done.
Notes
- This dish makes a great side for barbecues or potlucks.
- For a spicier version, add more diced chiles.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg