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
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 🙂
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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.