Best Corn Casserole
This dump and go creamy, cheesy Crock Pot Corn Casserole with Jiffy corn muffin mix and sour cream is easy, delicious and hands-off! Perfect for the holidays and your favorite BBQ recipe!
Servings: 8
Calories:
Equipment
- Slow Cooker (crockpot)
Ingredients
- 15 ounces frozen corn can sub canned corn (drained)
- 14.75 ounces cream-style corn
- 8 ounces sour cream
- 1 stick butter half melted/half in cold pats
- 8 ounce box Jiffy corn muffin mix
- 1 large egg
- 8 ounces sharp cheddar cheese shredded OR smoked gouda/sharp cheddar mixed) shredded and divided
Instructions
- Lightly butter the bottom and about 2″ up the sides of the crockpot (or spritz with cooking spray).
- To a large mixing bowl add corn, sour cream, HALF of the butter (melted), Jiffy corn muffin mix, egg and HALF of the cheese. Stir well.
- Pour into the slow cooker. Dot the top with the rest of the cold butter.
- Cover and cook 2 to 2 1/2 hours on HIGH or until set in the center.
- Sprinkle the remaining cheese over the top. Cover and continue cooking on LOW until the cheesy is melty.
- Serve warm right from the slow cooker or scoop into a serving dish.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
This recipe bakes up really well too. Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish (or spritz with cooking spray).
Follow crock pot instructions then pour into the prepared baking dish. Dot with butter, bake 40-50 minutes or until set.Top with the remaining cheese and popback into the oven until the cheesy is melty. Serve warm.