Let me tell you something. A slow cooker is such a nice thing to have because you can fix a pot of something and then leave it to cook all day. And when you get home from a long day at work or errands, you can just get ready to eat, not all the fuss of having to cook this or that. Just eat.
Well today in the slow cooker I have a corn casserole. I think that is my favorite actually.
1 can of creamed corn (14.75 oz.)
1 whole kernel corn, drained (15.25 oz)
1 box of Jiffy corn muffin mix (8.5oz)
sour cream (8 oz)
1 stick of butter, melted
cheddar cheese, shredded (1 cup)
Drain the whole kernel corn.
lightly grease the slow cooker pot.
In a large bowl (because you will need room to stir), combine all the ingredients except the shredded cheddar cheese.
Pour your mixture into your slow cooker and cook on high 2 to 3 hours or 4 hours on low.
The last twenty minutes of cooking add the cheddar cheese.
For the oven:
Preheat the oven to 350* F
Mix in a large bowl, do not add the cheese.
Lightly grease a 9 x 13 casserole dish
Bake uncovered for 45 minutes
Now for the shredded cheddar cheese, add the cheese and bake 12 minutes or until brown.
let it rest for 5 minutes.
Serve and enjoy