Crockpot Cornbread Casserole November 21, 2012 Leave a Comment this is so easy to put together and is always a favorite side dish at Thanksgiving. I make it in the crockpot to save on space. Ingredients 1 can whole kernel corn, drained 1 can cream-style corn 1 (8-ounce) package corn muffin mix (I used Jiffy) 1 cup sour cream 1 stick butter, melted 1 cup shredded Cheddar Directions Stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter in large crockpot. Top with shredded cheese. Cook on low for 4-5 hours. Recipe adapted from Paula Deen Like this:Like Loading... Related Want more? Sign up for FREE recipes & printables straight to your inbox! First Name E-Mail Address Comments The Thriftiness Miss says December 1, 2012 at 2:14 am This is one of my all time favorites but for some reason I only have it at Thanksgiving and Christmas. I'll have to make it some night. Pinning your recipe for a reminder 🙂 New follower from the Grow Your Blog Hop.. Hope you can follow as well. Have an excellent weekend! Loading... Reply Anonymous says February 12, 2013 at 2:02 am I have been making a similar version of this for years – I never thought about making it in the crockpot – LOVE IT!!!! I also add cooked taco meat to mine. Loading... Reply Join the conversation! Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.