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.
Equipment
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.
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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