Crock Pot Corn Casserole
Crock Pot Corn Casserole
Ingredients
- ½ cup salted butter (melted)
- 2 eggs
- 17 ounces Jiffy Corn Muffin Mix (two 8.5 oz packages)
- 3 cups frozen corn kernels (thawed)
- 30 ounces creamed corn (two 15 oz cans)
- 1 ½ cups sour cream
- 2 tablespoons grated onion
Instructions
- 1
Grease a 6qt slow cooker.
- 2
In a large bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, sour cream, and onion.
- 3
Spread into the prepared slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours or until set.
Nutrition
Per serving (based on 12 servings)



