Corn Casserole in the Crock Pot
This corn casserole (or corn pudding) in the crock pot is one of my most requested sides! People cannot get enough of this during Thanksgiving, Christmas, Easter or any time of year.
Ingredients
- 1 can yellow corn drained
- 1 can cream style corn
- 2 tablespoons sugar
- 1 egg beaten
- 1 cup sour cream
- 1 cup shredded cheddar cheese mild or medium sharpness
- ¼ cup butter melted
- 1 pouch cornbread mix 6-7 ounce package
Instructions
- In a large mixing bowl, combine all ingredients.
- Spray the inside of a slow cooker with non-stick cooking spray. Pour the corn casserole batter into the slow cooker.
- Cover the slow cooker and set to high. Slow cook for approximately 2 ½ hours, until the center has set.
- Transfer the corn casserole to a serving bowl and serve hot.
Video
Notes
- Swap sharp cheddar for pepper jack cheese to spice things up.
- Cooking for a crowd? Double the ingredients! Just extend the cooking time by 30-45 minutes to ensure it cooks evenly and check that the center has set before serving.
- Looking to cut some calories? Go for reduced-fat sour cream and cheese without losing any flavor.
Nutrition
Calories: 122kcalCarbohydrates: 3gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 44mgSodium: 114mgPotassium: 41mgSugar: 3gVitamin A: 352IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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