In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
Learn MoreCrock-Pot Sweet Corn Spoon Bread
Description
Recipe by The Country Cook
Serves 12
Ingredients
2
can
(15 oz.) Libby's® Whole Kernel Sweet Corn
(drained)
2
(8.5 oz.) corn muffin mix
1⁄4
c
salted butter
(melted)
2
eggs
(beaten)
1
c
milk
1⁄3
c
honey or sugar
1
c
sour cream
Instructions
Combine all ingredients in large mixing bowl. Mix thoroughly.
Spray 3.5-quart casserole Crock-Pot (or 5-quart oval Crock-Pot) with nonstick cooking spray. Pour batter into prepared Crock-Pot.
Cover and cook on high for 3 hours, or on low for 6 hours.
Then serve!
Alternate oven instructions: Preheat to 375 degrees F. Spray 9x13 baking dish with nonstick cooking spray. Bake for about 35-45 minutes (until center is set and not jiggly.)
