Crock-Pot Corn Casserole  

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1

In a large bowl, whisk together the eggs, sour cream, and melted butter until well combined.

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2

Stir in the corn muffin mix until just combined, then gently fold in the cream-style and whole kernel corn.

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3

Grease the inside of a 6-quart Crock-Pot and transfer the corn mixture into it, spreading evenly.

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4

Once cooked, let the casserole sit for a few minutes before serving to allow it to firm up slightly.

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Full recipe & nutritional value on foodfaithfitness.com