Looking for a side dish that basically makes itself andincludes bacon? You’re in the right place. This creamy, savory corn casserole is a slow cooker gem—rich, hearty, and packed with cozy flavor. It’s so satisfying, you might just call it dinner.
Whether you’re serving it alongside grilled meats or as the star of the table, it’s a crowd-pleaser that’ll disappear fast. Best part? Your Crockpot does all the work while you go about your day.
Ingredients
| INGREDIENT | AMOUNT |
| Cream style sweet corn | 2 cans (14.75 oz each) |
| Egg, slightly beaten | 1 |
| Cream cheese with chives, softened | 1 package (8 oz) |
| Cornbread & muffin mix | 1 1/2 cups |
| Crumbled cooked bacon | 1 cup (9–11 slices) |
Instructions
1. Prep your Crockpot
Lightly grease a 5-quart oval slow cooker with cooking spray.
2. Mix it up
In a medium bowl, whisk together the egg and softened cream cheese. Stir in the sweet corn until smooth. Add in the cornbread mix and ¾ cup of the crumbled bacon—stir just until combined.
3. Let the slow cooker work its magic
Pour the mixture into the prepared Crockpot. Cover and cook on Low for 4 to 4 ½ hours, or until the casserole is set and starts pulling away from the edges.
4. Finish strong
Sprinkle the remaining ¼ cup of bacon on top. Let it rest for 5 minutes before serving.