Sweet and creamy, my corn pudding couldn’t be simpler to prepare. It's so satisfying with so little effort—this dish never disappoints! —Kay Chon, Sherwood, Arkansas
Ingredients
- 2 cans (11 ounces each) whole kernel corn, undrained
- 2 packages (8-1/2 ounces each) cornbread mix
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup butter, melted
- 3 bacon strips, cooked and crumbled
Instruction
- In a greased 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until set.
