• 15 oz. can whole kernel corn, plus ½ can liquid
  • 14.75 oz. can cream-style corn
  • 2 eggs, beaten
  • 8 oz. pkg. dry corn bread mix
  • 1 c. sour cream
  • 1 T. sugar
  • Salt and pepper to taste

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This is a family favorite, served at almost every special family gathering.  This is grandma’s recipe for Slow Cooker Corn Cake Casserole and it is sure to please adults and kids alike!

  1. Lightly coat inside of crock with butter.
  2. In a mixing bowl, combine both types of corn, reserved liquid, eggs, corn bread mix, sugar, and sour cream; stir until just blended.
  3. Pour batter into slow cooker.
  4. Cover and crock on LOW 2-3 hours, or until corn cake has started to pull away from sides.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Corn Bread Casserole



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