Thanksgiving is quickly approaching, so this week and the beginning of next, I plan to post some new recipes you can whip up for your holiday guests. One request I’ve received recently is an easy crock pot recipe so your oven can be freed up for the other million dishes you are making that day. Well, friends, I’m coming through for you because this one is a super simple idea and it feeds a crowd.
I basically took my favorite corn casserole that is typically baked in the oven, and tested it out a couple of times in my crock pot. With a couple of tweaks, it came out amazing. It’s a creamy corn dish that will complement your Thanksgiving spread well, because it’s not so overpowering that it takes over the stars of the day, like that new gravy you want to show off, or maybe the casserole dish you prepared. Instead, it offers a nice subtle cornbread flavor that is still buttery and cheesy enough to make you want more.
The recipe as written below will be plenty for your party guests. If you plan to feed just a small family, though, I recommend halving it without changing the time. Enjoy!
Crock Pot Corn Pudding
- 2 (15 oz) cans whole kernel corn, drained
- 2 (15 oz) cans cream-style corn
- 2 (8 oz) package Jiffy corn muffin mix
- 16 oz sour cream
- 1/2 cup butter , melted
- 2 cups shredded cheddar cheese
- Lightly spray a large crock pot bowl with oil. Dump all ingredients, except the cheese, into the bowl and gently stir until combined. Mix in the cheese. Cover and cook on low for 3-4 hours, stirring once halfway through. Serve warm right from the crock pot.