Holiday Creamy Corny Cornbread
This Holiday Creamy Corny Cornbread is a sweet and creamy side dish that is prepared in the Pressure or Slow Cooker for your Thanksgiving meal.
Servings: 12 servings
Calories: 251kcal
Ingredients
- 1/2 cup Butter melted
- 1 cup Sour Cream
- 1 Egg
- 16 ounces Whole Kernel Corn drained or 8 oz Frozen Corn, thawed and drained
- 16 ounces Cream Style Corn
- 4 oz Fire Roasted Green Chiles drained (optional)
- 8.5 ounces Cornbread Muffin Mix
Instructions
- In a small bowl, combine wet ingredients.
- Add dry ingredients and combine.
Pressure Cooker
- Add one cup of water to Pressure Cooker cooking pot and place trivet inside cooking pot.
- Pour batter into greased Bundt or Casserole Dish and place on trivet
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 25 minutes. When Beep sounds, do a Quick Release.
Slow Cooker
- Grease slow cooker and pour in batter.
- Cover and cook on HIGH for 3 hours, or until toothpick inserted comes out clean.
- Remove lid and turn off slow cooker, so that condensation does not accumulate.
Notes
If you use your own homemade cornbread muffin recipe, use 8.5 oz.
Light sour cream works well.
Light sour cream works well.
Nutrition
Serving: 0g | Calories: 251kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 458mg | Potassium: 159mg | Fiber: 1g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 5.8mg | Calcium: 41mg | Iron: 1mg