Crock-Pot Sweet Corn Spoonbread
Crock-Pot Sweet Corn Spoonbread
SERVINGS
12
PREP TIME
10 Min
COOK TIME
3 Hour
Ingredients
2 cans (14.75 oz.) Libby's Cream Style Corn with liquid
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 boxes (8.5 oz.) corn muffin mix
1/4 cup unsalted butter, melted
2 eggs, beaten
1 cup milk
1/3 cup honey
1 cup sour cream
2 cans (14.75 oz.) Libby's Cream Style Corn with liquid
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 boxes (8.5 oz.) corn muffin mix
1/4 cup unsalted butter, melted
2 eggs, beaten
1 cup milk
1/3 cup honey
1 cup sour cream
Instructions
- In large mixing bowl, combine all ingredients.
- Spray 4-quart casserole Crock-Pot (or 5-quart oval Crock-Pot) with nonstick cooking spray. Pour batter into prepared Crock-Pot.
- Cover and cook on high for 3 hours, or low for 6 hours.
Alternate oven instructions: Preheat to 375°F. Spray 9×13 baking dish with nonstick cooking spray. Bake for 35-45 minutes (until center is set and not jiggly.)
- In large mixing bowl, combine all ingredients.
- Spray 4-quart casserole Crock-Pot (or 5-quart oval Crock-Pot) with nonstick cooking spray. Pour batter into prepared Crock-Pot.
- Cover and cook on high for 3 hours, or low for 6 hours.
Alternate oven instructions: Preheat to 375°F. Spray 9×13 baking dish with nonstick cooking spray. Bake for 35-45 minutes (until center is set and not jiggly.)
