This is a sponsored conversation written by me on behalf of Libby’s Fruits & Vegetables. The opinions and text are all mine.
Crock Pot Sweet Corn Spoon Bread
Is it me or did Thanksgiving kinda creep up on us? My husband and I were grocery shopping this weekend when we noticed all the Thanksgiving displays. We turned and looked at each other and said “So, what exactly do we want to make this year?” We always do a fried turkey and traditional sides but I like to introduce at least one new dish a year. And this year, it is this Crock Pot Sweet Corn Spoon Bread. It’s a twist between sweet corn bread and corn casserole. I definitely think this will be the surprise star on the Thanksgiving table.
Here is what is going to make this the easiest, peasiest side dish. First, it’s not going to take up precious oven space since we’re making it in a slow cooker. If you are going to be taking this to someone’s house, it travels well. And, it uses delicious, canned, farm fresh Libby’s Sweet Corn! Libby’s® Canned Vegetables are a delectable addition to your family’s Thanksgiving feast and add great flavor, texture and nutrition (yes! nutrition) to seasonal recipe favorites.
I enjoy creating new memories around the table with my family and friends, as we indulge in scrumptious dishes like this Crock Pot Sweet Corn Spoon Bread. I’m forever thankful for the moments we’re able to get together and celebrate the holidays—ya know, the simple things in life!
To celebrate all that we have to be thankful for, Libby’s is hosting its sixth annual “Cansgiving” sweepstakes! And there are prizes to be won too! Enter the Cansgiving sweepstakes by posting a photo of what you are thankful for via Twitter, Instagram, or www.getbacktothetable.com/cansgiving using the hashtag #Cansgiving AND #Sweepstakes for the chance to win one of ten $500 electronic gift cards to help prepare a memorable meal for family and friends. Now, who wouldn’t be thankful for that?!
2 (8.5 oz) boxes corn muffin mix
2 (14.75 oz) cans Libby’s Cream-Style Sweet Corn
2 (15 oz) cans Libby’s Whole Kernel Sweet Corn, drained
1/4 cup (1/2 stick) salted butter, melted
2 eggs, beaten
1 cup milk
1/3 cup honey (or sugar)
1 cup (8 oz) sour cream
- 2 (8.5 oz) boxes corn muffin mix
- 2 (14.75 oz) cans Libby's Cream-Style Sweet Corn
- 2 (15 oz) cans Libby's Whole Kernel Sweet Corn, drained
- 1/4 cup (1/2 stick) salted butter, melted
- 2 eggs, beaten
- 1 cup milk
- 1/3 cup honey or sugar
- 1 cup (8 oz) sour cream
- In a large mixing bowl combine all of the ingredients. Mix thoroughly.
- Spray 3.5-quart casserole crock pot (or a 5-quart oval crock pot) with nonstick cooking spray. Pour batter into the prepared slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours.
- Then serve!
To make in the oven: Preheat to 375f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Bake for about 35-45 minutes (until the center is set and not jiggly.)