Prep Time: 10 mins | Cook time: 2 hrs 30 mins | Servings: 12

Ingredients

2 eggs, lightly beaten

2 (15 oz.) cans creamed corn

2 (15 oz.) cans whole sweet corn, drained

2 (8.5 oz.) boxes corn muffin mix

1 cup sour cream

8 tbsp butter, melted

1/4 tsp seasoned salt

1/4 tsp crushed red pepper flakes

1 cup shredded cheddar cheese

Instructions

  1. In a large bowl, stir together eggs and creamed corn until mixed well.
  2. Add remaining ingredients and mix well.
  3. Transfer mixture to a lightly greased 6-quart slow cooker. Place a double layer of paper towels just beneath the lid. Cover and cook on HIGH for 2-3 hrs or on low for 4 hours or until the center is set.