Creamy Crockpot Corn Casserole
Ingredients
The base
-
30
ounces
canned or frozen whole kernel corn
-
2
14.5 ounce cans
creamed corn
-
2
8-ounce packages
cornbread mix
The creamy components
-
8
ounces
sour cream
-
8
ounces
cream cheese
-
½
stick
unsalted butter
The binders and seasonings
-
3
large
eggs
-
1
teaspoon
garlic powder
-
½
teaspoon
salt
-
½
teaspoon
smoked paprika
-
¼
teaspoon
black pepper
The topping
-
½
cup
shredded cheddar cheese
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Combine corn kernels, creamed corn, cornbread mix, sour cream, cream cheese, butter, eggs, garlic powder, salt, smoked paprika, and pepper in the slow cooker and stir well.
- Cover and cook on low for 4 hours, adding the cheese on top in the last 15 minutes.
- Uncover and let the casserole stand for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
414
Total fat
19g
Total carbohydrates
56g
Total protein
10g
Sodium
684mg
Cholesterol
84mg
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