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
The Thriftiness Miss says
December 1, 2012 at 6:14 amThis 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 🙂
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Anonymous says
February 12, 2013 at 6:02 amI 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.
Kee says
July 20, 2014 at 2:20 amI just completed a version of this recipe where I added a mixture of seasoned ground beef and a fresh green onion sausage, very tasty!
Tracy Smart Arwood says
November 17, 2016 at 7:01 pmHow long would I cook if I doubled the recipe?
janet says
November 22, 2016 at 7:38 pmhas anyone had much luck doubling the corn casserole recipe in the crock pot? One recipe never seems to be enough.
Jennifer says
December 25, 2016 at 6:03 pmI always double it but I still only use one stick of butter the first time i did 2 and it was just way too buttery
Mike Remus says
December 22, 2016 at 5:11 pmCan I add the cheese the last hour so it remains a topping? Thanks
Rhiannon says
May 2, 2017 at 1:44 pmsure!