5 from 3 votes
Crock-Pot Corn Casserole
With its creamy texture and cheesy taste, this easy and delicious Crock-Pot Corn Casserole is absolutely one to write home about.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
8
servings
Calories:
233 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 .5-ounce boxes corn muffin mix
- 2 ounce cans cream-style corn
- 2 ounce cans whole kernel corn drained
- 1 cup sour cream
- 1/2 cup butter melted, unsalted
- 2 egg large
- 1 cup cheddar cheese shredded
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.
Cup of Yum
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
103mg
(34%)
Sodium
122mg
(5%)
Potassium
66mg
(1%)
Fiber
0.02g
(0%)
Sugar
1g
(2%)
Vitamin A
735IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
139mg
(14%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 122mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 0.02g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.