INGREDIENTS:
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1 (8 oz) package cream cheese, cubed and softened
- ½ cup (1 stick) unsalted butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional, for extra cheesiness)
- Salt and pepper to taste
INSTRUCTIONS:
- Prep the Slow Cooker: Lightly grease or spray the inside of your slow cooker.
- Mix Ingredients: In a large bowl, combine drained corn, creamed corn, sour cream, melted butter, cream cheese, and muffin mix. Stir until well blended. Fold in shredded cheddar if using.
- Transfer to Cooker: Pour the mixture into the slow cooker and spread it out evenly.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the center is set and the edges are slightly golden.
- Serve: Let it sit with the lid off for 10–15 minutes to firm up a bit before serving.
Note:
This casserole is even better the next day! Feel free to stir in extras like crumbled bacon, diced jalapeños, or shredded cheese for added flavor. For a firmer texture, crack the lid during the last 30 minutes of cooking to release steam.
