Categories: Crockpot, Pot Luck, Side Dish, Slow Cooker, Vegetable

Ingredients

• 1 16oz can of creamed corn
• 1 16oz can of canned sweet corn (drained)
• 1 8oz container of sour cream
• 2 extra large eggs (beaten a good while, separately with fork until very "soufflé-worthy" fluffy)
• 1 stick of melted real butter (salted)
• 1 box of Jiffy Cornbread mix

Directions

1. Whip together in the baking dish, the creamed corn, canned whole kernel corn (drained), sour cream, and melted butter.

2. Whip in the thoroughly beaten eggs.

3. Slowly add in the Jiffy Cornbread mix as you stir and whip through. The batter should be ‘fluffy’ …

4. Bake at 350 degrees for 55 minutes until top becomes lightly brown. Then crack oven, turn on broiler and carefully watch until broiler browns top (about a minute).

5. (When taking to a gathering, I bake directly in my crock(pot) dish at 350 for 1 hour and 20 minutes. Then I put the crock pot on low, and sat the dish back down in the crock to keep it heated for several hours before our gathering, and I think that made it really good, and kept it hot.)

6. Enjoy!

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