Slow Cooker Bacon Cheddar Corn Spoon Bread

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4.75 from 4 votes

Slow Cooker Bacon Cheddar Corn Spoon Bread

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 318kcal

Author Stacey Little

Ingredients

2 (2.8-ounce) boxes JIFFY Corn Muffin Mix
1 (2.8-ounce) package cooked bacon pieces ((3/4 cup or 10 to 12 slices))
2 cups shredded cheddar cheese
1 (15-ounce) can whole-kernel corn (drained)
2 (14.75-ounce) cans cream-style corn
2 cups sour cream
1/2 cup unsalted butter (melted)
4 large eggs (beaten)
1/3 cup firmly packed light brown sugar ((optional))

Instructions

Spray the crock of a 5 to 7-quart slow cooker with nonstick cooking spray.
In a large mixing bowl, stir the cornbread mix, bacon, cheese, whole kernel corn, creamed corn, sour cream, butter, eggs, and brown sugar together.
Pour the mixture into the prepared slow cooker. Cover and cook on high for 3 to 4 hours, or until the center is nearly set and the edges are golden brown.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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