Crockpot Cornbread Casserole

 
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

Comments

  1. The Thriftiness MissNovember 30, 2012 at 10:14 PM

    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!

    ReplyDelete
  2. AnonymousFebruary 11, 2013 at 10:02 PM

    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.

    ReplyDelete

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