This slow cooker cornbread casserole is the ultimate cozy side dish for the holidays. Creamy, buttery and perfectly sweet. Made with simple pantry staples-- jiffy corn muffin mix, corn, butter, sour cream and a bit of honey. Simply stir it all together and pour into your slow cooker to cook until golden and fluffy. Perfect for the holidays, when your oven is full of other dishes--but, this can easily be made in the oven, too!
Grease crockpot. Combine all ingredients in a large mixing bowl.
Then, pour into crockpot. Let cook on low for about 4-5 hours OR high for 2-3 hours. Until center is set.
I recommend cooking on low, if possible, because it helps prevent outsides of casserole from getting too done before middle is set. The time until done will vary as some crockpots run "hotter" than others.
Oven
Spray a 9x13 pan. Combine all ingredients in large mixing bowl. Pour into pan.
Bake at 350 F for 50-60 minutes until it begins to turn golden brown.
Notes
If you'd like, you can sprinkle cheese on the top of the casserole towards the end of baking time (last 10-15 minutes). if it seems mushy, let it set 15 minutes and that should help. Letting Cooke the last 30 min uncovered also helps.Nutrition information is an estimate.