Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz / 418g) cream-style corn
  • 1 can (15.25 oz / 432g) whole kernel corn, drained
  • 2 large eggs, lightly beaten
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 8 oz (226g) full-fat cream cheese, softened
  • 1 cup (240g) sour cream
  • 1/2 tsp kosher salt

Instructions:

  1. In a large mixing bowl, whisk the softened cream cheese and sour cream together until no large lumps remain and the mixture is smooth.
  2. Slowly incorporate the melted butter and the lightly beaten eggs into the cream cheese mixture, whisking until fully emulsified.
  3. Fold in the cream-style corn and the drained whole kernel corn using a silicone spatula until the corn is evenly distributed.
  4. Add the Jiffy Corn Muffin Mix and kosher salt. Stir gently until just combined, ensuring no dry pockets of flour remain.
  5. Grease a 6-quart slow cooker and pour the batter into the insert, smoothing the top with a spatula.
  6. Place a double layer of paper towels across the top of the slow cooker, then secure the lid over the towels to wick away condensation.
  7. Cook on High for 3 hours (or Low for 6 hours) until the center is set and the edges are slightly firm and golden brown.