It's a crock of ... Corntastic Filling!

Five ingredients to feed a crowd! What could be easier, especially at Thanksgiving? For a cornbread souffle recipe traditionally cooked in the oven, this recipe adapted well to crock pot cooking. My sister has been making this recipe for years and she adapted it from another recipe. If you search "cornbread souffle sour cream" you'll find many different versions; some use butter and more sour cream and the "add-ins" vary with each cook.  All I know is that it took me about 10 minutes to open the ingredients, add them to the crock, mix and turn it on!

INGREDIENTS:

• Two 15 oz cans corn, drained (about 3 Cups)
• Two 14.75 oz cans creamed corn
• Two 8.5 oz packages dry cornbread mix (about 3 Cups)
• Two eggs, beaten
• One 8 oz container of sour cream (1 Cup)
• Add-ins (optional): cheese, diced onion, green chiles, melted butter, etc.

DIRECTIONS:  Add all the ingredients to your crock pot, mix thoroughly, cover with the lid, and cook on a high setting for at least 2-3 hours. Check the middle with a long skewer; it may be slightly soft in the middle. If the batter is still liquid, cook longer. Crock pot temperatures do vary, so adjust your cooking time accordingly. (You can also choose to bake this recipe in a large 9x13 baking dish at 350 degrees for 45 - 55 minutes. If you cut it in half, use a 9x9 baking dish.)

This recipe reminds me of a bread pudding as the corn offers a sweet flavor. If you have left overs you can try pan frying it for breakfast!