Slow Cooker Cornbread Casserole
A tender, golden cornbread casserole made in the slow cooker — rich with corn, sour cream, and a touch of cheddar. Perfect for holidays or any hearty meal.
Equipment
- Large mixing bowl
- Mixing spoon or spatula
- Non-stick cooking spray
Ingredients
- 1 15- oz can yellow corn drained
- 1 15- oz can cream-style sweet corn
- 2 T sugar optional for extra sweetness
- 1 egg beaten
- 1 c Daisy sour cream I find Daisy to be the freshest tasting, but use what you have on hand.
- 1 c shredded cheddar cheese mild or medium (I really like the 32 oz loaf of Tillamook cheddar; it lasts forever.)
- ¼ c half a stick Challenge butter, melted (salted or unsalted)
- 1 pouch Betty Crocker or Martha White cornbread mix 6–7 oz package
Instructions
- In a large mixing bowl, combine all ingredients until well blended.
- Spray the inside of a slow cooker with non-stick cooking spray.
- Pour the corn casserole mixture into the slow cooker.
- Cover and cook on High for about 2 ½ hours, or until the center is set. Note: It will continue to cook as it sits, so don’t overcook or it will become dry.
- Transfer to a serving bowl or serve directly from the slow cooker while warm.
Tried this recipe?Let us know how it was!