Crock Pot Corn Pudding
A great side dish for entertaining a large crowd, or halve the recipe and feed just your family. Either way, this recipe is great for the holidays or an any-time-of-the-year potluck. The best part? Using the crock pot frees up your oven!
Servings: 12 servings
Calories: 347kcal
Ingredients
- 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
Instructions
- 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.
Notes
This recipe can be halved without changing the cooking time.
Nutrition
Calories: 347kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 528mg | Potassium: 182mg | Fiber: 2g | Sugar: 6g | Vitamin A: 709IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 1mg