Ingredients:
- 2 eggs, beaten
- 1 cup light sour cream
- 1/4 cup melted butter
- 1 small onion, finely chopped, or 2 TBS dried chopped onion
- 1 can Mexicorn, drained (11oz)
- 1 can cream-style corn (14oz)
- 2 to 3 tablespoons green jalapeno salsa, regular
- salsa, or chopped green chile (optional)
- 1 small cornbread mix (Jiffy or similar)
Preparation:
Mix all ingredients together well; pour into a lightly buttered 3 1/2-quart slow cooker/Crock Pot (or into a baking dish that will fit into a larger slow cooker/Crock Pot). Cover and cook on high for 2 to 2 1/2 hours. Serves 6 to 8 as a side-dish.
More Corn Recipes
Cheesy Corn Pie
Ham and Corn Bake
Corn Pie with Cracker Crumb Crust
Corn and Rice Casserole
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Corn Oysters
Corn Relish Recipe
Corn Fritters
Corn Fritters II
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn and Bean Salad
Corn with Green Beans
Creole Corn and Egg Scramble
Turkey Corn Fajitas
Crockpot Corn Chowder with Beef
Corn Casserole Recipes
Corn Recipe Index
Side Dish Casseroles
Vegetable Dishes
Cornbread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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