Crock Pot Corn Casserole
This easy Crockpot Corn Casserole recipe uses Jiffy Mix to make everyone’s favorite corn pudding even easier. A delicious holiday side dish and a great way to save oven space!
Servings: 10
Cost: $10
Ingredients
- ½ cup butter 1 stick
- 2 boxes Jiffy corn muffin mix
- 2 14.75-oz cans creamed corn
- 2 15.25-oz cans whole kernel corn drained
- 1 cup sour cream
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
Instructions
- Spray a 6-7 quart slow cooker with non stick spray
- Melt butter in a small bowl
- Add all ingredients to a large mixing bowl, and stir until well combined
- Pour corn mixture into slow cooker, spread evenly with spatula, and add lid
- Cook for 2-3 hours on high or 4-6 hours on low
Video
Notes
Cooking times may vary with brands and models of slow cookers. Casserole should be 160 degrees F when done.
For a cheesy casserole, add shredded cheddar cheese or cheddar blend to the top of the casserole the last half hour of cooking.
You can add a clean kitchen towel or paper towels underneath the lid to catch any condensation that may drip on top of the casserole when cooking.
Nutrition
Calories: 330kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 591mg | Potassium: 91mg | Fiber: 3g | Sugar: 11g | Vitamin A: 483IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1mg
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