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Crock Pot Corn Casserole

Crock-Pot Corn Casserole

Lori MauerLori Mauer
Get ready to dig into this delicious Crock-Pot Corn Casserole. It’s as tasty as it is easy to make.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 10 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 416 kcal

Ingredients
  

  • 2 large eggs lightly beaten
  • 1 can 15 ounces whole kernel corn drained
  • 1 can 15 ounces cream-style corn
  • 1 box 8.5 ounces corn muffin mix
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a large bowl, whisk together the beaten eggs, drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, salt, and black pepper until well combined.
    Crock Pot Corn Casserole
  • Grease the inside of a 6-quart crock-pot with non-stick cooking spray or butter.
  • Transfer the corn mixture into the greased crock-pot and spread it out evenly.
    Crock Pot Corn Casserole
  • Cover the crock-pot and cook on low for 3 to 4 hours, or until the casserole is set in the middle and the edges are golden brown.
    Crock Pot Corn Casserole
  • Once cooked, let the casserole stand for about 5 minutes before serving.

Nutrition

Calories: 416kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 12gSodium: 619mgFiber: 1g
Keyword corn, corn casserole, crock pot corn casserole
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