1/2 cup sour cream
1 stick butter, melted
2 small Jiffy Cornbread mixes, 8.5 oz total
1 cup corn or 2 cans of cream style corn
1. Spray Crock-Pot with non-stick spray
2. Mix all ingredients in a bowl
3. Spoon into Crock Pot
4. Cook on high for 3 hours and 25 minutes
Keep an eye on your Crock Pot Cornbread after the 3 hour mark. I started to smell it getting really done at the three hour mark. I pulled mine out and had one corner that was a lot darker than any other spots in the Crock Pot.
I used frozen corn that I had in the freezer from this summer. I love being able to use the produce that I froze over the summer when it was fresh.