- 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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