Slow-Cooker Corn Pudding
Slow-cooker corn casserole or corn pudding is a great side dish for holiday meals or parties. Betty Crocker™ cornbread & muffin mix takes just 5 minutes of prep to bring it all together and let the slow cooker do the rest! If you want to vary the flavor, change up the cheese blend with a pepper Jack cheese instead of the Colby-Monterey Jack called for. Let the dish stand for five minutes before serving up.
Ingredient
- 1 can (14.75 oz) cream style sweet corn
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 1 pouch (6.5 oz) Cornbread & Muffin Mix
- 1 cup sour cream
- 1/4 cup butter, melted
- 1 egg
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Direction
- Spray 3- to 4 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients. Pour into slow cooker.
- Cover; cook on High heat setting 2 1/2 to 3 hours or until mixture is set and knife inserted in center comes out clean. Let stand 5 minutes before serving.
