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Slow Cooker Cheddar Jalapeno Corn Casserole

Aubrey Cota
  • 245 minutes
  • Serves 6

INGREDIENTS

8 oz

cream cheese (softened)

2

eggs (beaten)

1/2 cup

sugar

1 1/2 cups

Homemade Cornbread Mix

3 cups

frozen corn

14 3/4 oz

can creamed corn

1

jalapeno pepper (de-seeded and chopped)

2 cups

cheddar cheese (shredded)

1 cup

milk

2 tbsp

butter (melted)

1 tsp

salt

1 tsp

garlic powder

1/2 tsp

pepper