Monday, December 8, 2014

Slow-Cooker Bacon-Corn Pudding

This was a new side dish for Thanksgiving.  EXCELLENT!  So easy to put together and tastes great.  We used plain cream cheese and added fresh chives to it.
Slow-Cooker Bacon-Corn Pudding


 
2 cans (14.75 oz each) Green Giant™ cream style sweet corn
1 egg, slightly beaten
1 package (8 oz) cream cheese with chives, softened
1 1/2 cups cornbread & muffin mix (from 6.5-oz pouch)
1 cup crumbled cooked bacon (9 to 11 slices)  

Spray 5-quart oval slow cooker with cooking spray.(or use a crock pot liner) In medium bowl, mix corn, egg and cream cheese. Add muffin mix and 3/4 cup of the bacon; stir to combine. Pour into slow cooker.

Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until mixture is set and pulls away from side of cooker. Top with remaining 1/4 cup bacon. Let stand 5 minutes before serving.

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