Crockpot Corn Casserole
Crockpot corn casserole is an easy way to make this sweet corn filling topped with a buttery cornbread topping right in the slow cooker.
Ingredients
Cornbread topping
- 2 boxes jiffy cornbread
- 2 large eggs
- 1 cup milk
- 1/3 cup granulated sugar (optional)
- 4 tablespoon butter, melted
- 1 cup sour cream
Other ingredients
- 2 15 ounce cans of cream-style corn
- 2 15 ounce cans of whole corn, drained & rinsed
Instructions
- To start, mix the ingredients for the cornbread topping in a bowl.
- Next, add in the creamed corn and whole corn into the crockpot.
- Now, pour the cornbread mix in the crockpot and mix everything together.
- Place the crockpot on low for 5-6 hours. This will vary from crockpot to crockpot. The casserole is finished with the center is firm. If you touch it and it doesn’t bounce back, instead it sinks in, you'll need a little more time.
- Once the casserole is done cooking, allow it to cool a bit before serving, enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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