Jiffy Corn Casserole In The Crock Pot
A Jiffy Corn Casserole in the Crock Pot is a simple way to cook this tasty side dish. Deliciously flavorful and perfectly moist, it's a perfect Thanksgiving side dish.
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Equipment
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Ingredients
- 2 Each Large Eggs
- 2 (15 Ounce) Cans Cream Style Corn
- 2 (15 Ounce) Cans Whole Kernel Corn
- 2 (8.5 Ounce) Boxes Jiffy Corn Muffin Mix
- 1 Cup Sour Cream
- ½ Cup Unsalted Butter melted
- 1 Cup Shredded Cheddar Cheese
- 1 Tablespoon Granulated Sugar
- ½ teaspoon Creole Seasoning
- ¼ teaspoon Red Pepper Flakes
Instructions
- In a large mixing bowl, add the eggs and the creamed corn and beat until well mixed.2 Each Large Eggs, 2 (15 Ounce) Cans Cream Style Corn
- Add the remaining ingredients and mix together well until totally combined.2 (15 Ounce) Cans Whole Kernel Corn, 2 (8.5 Ounce) Boxes Jiffy Corn Muffin Mix, 1 Cup Sour Cream, ½ Cup Unsalted Butter, 1 Cup Shredded Cheddar Cheese, 1 Tablespoon Granulated Sugar, ½ teaspoon Creole Seasoning, ¼ teaspoon Red Pepper Flakes
- Pour into a greased slow cooker and turn onto high.
- Place 2 or 3 pieces of papertowel over the top of the crock pot and put the lid to secure them. This will stop any moisture falling down onto the corn casserole.
- Cook for about 2-½ Hours. Check by giving the crock pot a bit of a shake, if the center has set then it's ready.
Storage Instructions
Store in the refrigerator in an airtight container for up to 4 days. This corn casserole does freeze well, store in a freezer-safe container and freeze for up to 6 months.Notes
If you don't think your paper towels will be good enough to hold the moisture (some brands are better than others) then use a fabric kitchen towel instead.
It's best to use ingredients that are at room temperature, that way the recipe doesn't start off too cold.
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Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 19g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 338mg | Fiber: 1g | Sugar: 7g
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