Classic corn casserole cooks in a slowcooker for a hands-off side dish for your holiday meal. Sweet Jiffy cornbread mix with canned corn and shredded cheese makes a delicious addition to a cozy family dinner.
PREP TIME 5 minutesminutes
COOK TIME 3 hourshours
TOTAL TIME 3 hourshours5 minutesminutes
YIELD 12servings
Ingredients
2(12 oz) cans cream style corn
2(15 oz) cans whole sweet corndrained
2eggs
1cupsour cream
1cupshredded cheddar cheese
8tbsp(1 stick) buttermelted
2(8.5 oz) boxes of corn muffin mixlike Jiffy
2tbspsugar
Instructions
Add the canned corn, eggs, sour cream, and shredded cheese into the bowl of a 6 qt Crock Pot. Stir everything together until well mixed. Drizzle in the melted butter and stir again.
Add the Jiffy cornbread mix and sugar and stir it into the wet mixture until no dry pockets of mix remain.
Place the lid on the slowcooker and cook on HIGH for 2 - 3 hours. The casserole should be cooked through and the center will be set.
Recipe Notes
Easy Variations:
If you want to make your corn casserole more unique, there are a few delicious variations you could play with:
Fresh Jalapeño: Mince a fresh jalapeño pepper and add it to the mix before cooking.
Cayenne Pepper: Add a dash or two of cayenne pepper, it won't make it spicy but will definitely enhance the flavor.
Brown Sugar: Use brown sugar in place of the white sugar.
Hot Honey: For a sweet and spicy spin, use Mike's Hot Honey in place of the white sugar.
Green Onions: This is my favorite garnish, but you could also chop them up and stir them into the mix if you want to add some onion flavor to the casserole.