Ingredients
- 2 8.5-ounce boxes corn muffin mix
- 2 15-ounce cans cream-style corn
- 2 15-ounce cans whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup shredded cheddar cheese
Instructions
- In a large bowl, whisk together the eggs, sour cream, and melted butter until well combined.
- Stir in the corn muffin mix until just combined, then gently fold in the cream-style and whole kernel corn.
- Grease the inside of a 6-quart Crock-Pot and transfer the corn mixture into it, spreading evenly.
- Sprinkle the shredded cheddar cheese on top of the mixture.
- Cover and cook on high for 2 1/2 to 3 hours, or until the casserole is set and the edges are golden brown.
- Once cooked, let the casserole sit for a few minutes before serving to allow it to firm up slightly.
