Ingredients
- 2 cans (14 3/4 ounces each) creamed style corn
- 1 bag (14.4 ounces) frozen corn, thawed and drained
- 1 package (8.5 ounces) corn muffin mix
- 1 ¼ cups Greek plain yogurt
- 1 cup shredded cheddar cheese
- ½ cup butter, melted
- 2 large eggs
- 3 tablespoons minced onion
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
Directions
- Spray slow cooker crock with nonstick cooking spray.
- In a large bowl, stir together canned corn, corn, corn muffin mix, yogurt, shredded cheese, butter, eggs, onion, salt and pepper. Pour into slow cooker crock.
- Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.
Serves: 10-12
