Triple Corn Casserole (from What a Crock)
Recipe is by Julie Kay.
Serves 4 to 6.
1 (11-oz.) can super sweet yellow and white corn, undrained
1 (14.75-oz.) can cream-style corn
1 (15.25-oz.) can yellow whole-kernel corn, undrained
1 (7-oz.) pkg. sweet yellow cornbread mix
1 egg
1 (8-oz.) carton sour cream
1/4 cup margarine
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1. Put all of the contents of the cans of corn into slow cooker.
2. Mix the cornbread mix, egg, sour cream and margarine in a bowl and fold it into the corn in the slow cooker.
3. Cook on High for 2 hours or until mixture is firm.