Description
A cozy and delicious corn casserole that’s easy to prepare and perfect for any gathering, embodying warmth and comfort.
Ingredients
Scale
- 2 cans whole kernel corn
- 1 can cream-style corn
- 1 package Jiffy corn muffin mix
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Lightly coat the inside of your crockpot with non-stick spray or butter.
- Drain both cans of whole kernel corn.
- Mix together drained corn, cream-style corn, corn muffin mix, sour cream, and melted butter in the crockpot until smooth.
- Whisk the eggs in a separate bowl and then add to the mixture.
- Stir in the shredded cheddar, garlic powder, onion powder, and black pepper.
- Pour the batter into the crockpot and level the top with a spatula.
- Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
- Allow to rest for 20-30 minutes before serving, garnished with fresh chives or parsley.
Notes
For best results, allow the casserole to rest after cooking to improve its structure. Feel free to customize with your favorite herbs or proteins.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg