Today was super busy, and it was a perfect day for leftovers. We had enough left over from yesterday's lunch, but we needed something on the side to stretch it farther so no one was hungry after dinner. This cornbread casserole was easy, delicious, and did the trick! I did go ahead and double this, of course, and we had plenty left over--can you say "tomorrow's lunch"??
Cornbread Casserole
1 quart whole-kernel corn
1 quart creamed corn
1 pckg. Corn muffin mix
1 egg
2 Tbsp. butter
1/4 tsp. garlic powder
2 Tbsp. sugar
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1. Combine ingredients in *greased* slow cooker.
2. Cover. Cook on low for 3 1/2-4 hours, stirring once halfway through.
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