Description
This Crockpot Corn Casserole is the ultimate dump-and-go side dish. With just 6 simple ingredients and your slow cooker, you’ll have a moist, buttery, and comforting dish perfect for holidays, potlucks, or family dinners.
Ingredients
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1 (15 oz) can whole kernel corn, drained
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1 (15 oz) can creamed corn
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1 cup sour cream
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1/2 cup melted butter (1 stick)
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1 (8.5 oz) box Jiffy corn muffin mix
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1 cup shredded cheddar cheese (optional)
Instructions
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Lightly grease your slow cooker with butter or non-stick spray.
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In a large bowl, stir together the corn, creamed corn, sour cream, melted butter, and Jiffy mix until well combined.
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Fold in the cheddar cheese, if using.
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Pour the mixture into the crockpot.
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the center is set and the edges are golden.
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Serve warm, directly from the crockpot.
Notes
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For extra creaminess, add 2 oz of softened cream cheese to the mix.
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Want some spice? Stir in chopped green chiles or jalapeños.
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To crisp the top, broil in the oven for 2–3 minutes after cooking.
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Great for Thanksgiving, Christmas, Easter, or Sunday dinner.
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Leftovers keep in the fridge up to 4 days — reheat gently.