Crockpot Cornbread Casserole
Creamed corn, whole kernel corn, corn muffin mix, sour cream, butter and cheddar stirred together and cooked in the slow cooker until the center is set. Serves 12.
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Ingredients
- 2 eggs lightly beaten
- 2 cans creamed corn 15 ounces each, not drained
- 2 cans whole kernel sweet corn 15 ounces each, drained
- 2 boxes corn muffin mix 8.5 ounces each
- 1 cup sour cream
- 8 tablespoons butter 1 stick, melted
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon crushed red pepper flakes
- 1 cup cheddar cheese shredded
Instructions
- In a large bowl, stir the eggs and creamed corn together until well mixed.
- Add the drained whole kernel corn, corn muffin mix, sour cream, melted butter, seasoned salt, red pepper flakes and cheddar. Stir until no dry pockets of mix remain.
- Lightly grease a 6-quart slow cooker and pour in the batter. Lay a double layer of paper towels just beneath the lid to catch the condensation, then cover.
- Cook on HIGH for 2 to 3 hours or on LOW for 4 hours, until the center is set and reaches 165°F on a food thermometer. Watch the time, especially on HIGH: cooked too long, the edges burn.
- Serve warm, straight from the slow cooker.
Notes
Cook on LOW if your slow cooker runs hot or has a metal insert. If the center still seems soft, let it sit 15 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat in the microwave or oven to 165°F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 50.5gProtein: 8gFat: 20.7gSodium: 716mgFiber: 2.7gSugar: 12.9g