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
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