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Recipe compliments of www.ITISAKEEPER.com
Slow Cooker Corn Casserole
This Slow Cooker Corn Casserole is the perfect side for any meal. The corn, cornbread mix, sour cream and cheese make the best, easy corn-filled casserole.
Equipment
- Slow cooker liner, optional
Ingredients
- 30.5 ounces Cream-style corn, 2 (15.25 ounce) cans
- 29.5 ounces Whole kernel sweet corn, 2 (14.75 ounce) cans, drained
- 17 ounces Corn muffin mix, 2 (8.5 ounce) boxes
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded
- ½ cup Butter, melted
- 1 teaspoon All-purpose seasoning
Instructions
- Lightly coat the slow cooker with nonstick cooking spray or line it with a slow cooker liner.
- Add the cream-style corn, drained sweet corn, corn muffin mix, sour cream, shredded cheddar cheese, melted butter, and all-purpose seasoning to the slow cooker.
- Stir just until the ingredients are combined. Do not overmix.
- Cover and cook on High for 2 to 3 hours or on Low for 4 to 6 hours.
- The casserole is done when the center is set but still slightly soft and the edges begin to pull away from the sides of the slow cooker.
- Let the casserole rest for 5 to 10 minutes before serving.
Christina's Notes
Stir only until the ingredients are combined. Overmixing can make the casserole dense instead of light and spoonable.
Let the sour cream sit at room temperature for 15 to 20 minutes before mixing for a smoother batter.
The casserole is ready when the center is set and the edges begin pulling away from the sides.
For extra flavor, stir in an additional ½ cup shredded cheddar cheese during the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 2 months.
Reheat in the microwave or a 300 degree F oven until warmed through.
Let the sour cream sit at room temperature for 15 to 20 minutes before mixing for a smoother batter.
The casserole is ready when the center is set and the edges begin pulling away from the sides.
For extra flavor, stir in an additional ½ cup shredded cheddar cheese during the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 2 months.
Reheat in the microwave or a 300 degree F oven until warmed through.