Mexi-Scalloped Corn

  • Canola oil cooking spray
  • 2 cans (11-ounces each) Mexicorn, drained
  • 1 can (14.75-ounce) creamed corn
  • 3 eggs
  • 1/2 cup evaporated milk
  • 1/2 cup corn muffin mix
  • 1/4 cup butter, melted
  • 3 tablespoons bourbon
  • Salt and ground black pepper

Coat a 4-quart slow cooker with cooking spray. In slow cooker, stir together mexicorn and creamed corn.

In a medium bowl, whisk together eggs, evaporated milk, muffin mix, melted butter, and bourbon until combined. Pour over corn in slow cooker; stir until combined. Season to taste with salt and pepper.

Cover and cook on High heat setting for 2 to 2 1/2 hours or until set.

  • Yields: 8 servings
  • Preparation Time: Prep 15 minutes Cook 2 to 2 1/2 hours (High)
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