17ouncescorn muffin mix2 (8 ½ ounce) boxes; We used Jiffy brand.
1cupshredded cheddar cheese
4ouncesgreen chileswell drained (optional)
¼cupunsalted buttermelted
½teaspoonsalt
¼teaspoonpepper
Instructions
Add the sour cream, cream cheese, and eggs to a large bowl. Use a hand mixer and beat until well combined and smooth.
1 cup sour cream, 4 ounces cream cheese, 2 large eggs
To the bowl, add both cans of cream-style corn and stir to combine. Add the bacon, whole kernel corn, corn muffin mix, green chiles, butter, salt, and pepper. Stir until the ingredients form a well-moistened batter.
28 ½ ounces creamed corn, 17 ounces corn muffin mix, 30 ounces whole kernel corn, ½ pound bacon, 1 cup shredded cheddar cheese, ¼ cup unsalted butter, 4 ounces green chiles, ½ teaspoon salt, ¼ teaspoon pepper
Spray a 7-quart slow cooker with nonstick cooking spray, and pour the batter into the crock pot. Place a couple of layers of paper towels over the crock pot then add the lid.
Cook on HIGH for 2-3 hours or LOW for 3 ½-4 ½ hours.
Serve warm with crumbled bacon, a dollop of sour cream, chopped green onions, or freshly chopped parsley.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Recipe makes approximately 12 cups.*Prep time does not include the time it takes to cook the bacon.