Slow Cooker Cream Cheese Corn Casserole
Servings: 12 Servings
Ingredients
- 1 cup sour cream room temperature
- 4 ounces cream cheese room temperature
- 2 large eggs room temperature
- 28 ½ ounces creamed corn undrained; 2 (14.25 ounce) cans
- ½ pound bacon cooked and crumbled
- 30 ounces whole kernel corn drained; 2 (15 ounce) cans
- 17 ounces corn muffin mix 2 (8 ½ ounce) boxes; We used Jiffy brand.
- 1 cup shredded cheddar cheese
- 4 ounces green chiles well drained (optional)
- ¼ cup unsalted butter melted
- ½ teaspoon salt
- ¼ teaspoon pepper
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 to 3 hours or LOW for 3 ½ to 4 ½ hours.
- Serve warm with crumbled bacon, a dollop of sour cream, chopped green onions, or freshly chopped parsley.
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.
- Recipe makes approximately 12 cups.
- Prep time does not include the time it takes to cook the bacon. I recommend making it ahead of time. If you're going to cook it as you're making the casserole, add an extra 15 to 20 minutes of prep time.
- For more heat, add a dash of red pepper flakes, cayenne, or chili powder. You can also completely leave out the green chiles if you'd like.
- Refrigerate for leftovers for 4 to 5 days. Freeze individual servings in a freezer-safe container for up to 2 months. The texture may change when the casserole is frozen. It may get a little gritty.
Nutrition Facts
Slow Cooker Cream Cheese Corn Casserole
Serving Size
1 cup
Amount per Serving
Calories
504
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
60
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
81
mg
27
%
Sodium
1011
mg
42
%
Potassium
311
mg
9
%
Carbohydrates
52
g
17
%
Fiber
4
g
16
%
Sugar
12
g
13
%
Protein
12
g
24
%
Vitamin A
602
IU
12
%
Vitamin C
5
mg
6
%
Calcium
128
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
