(8.5-ounce) package corn muffin mix
eggs or 0.5 cup egg substitute
cup sour cream
(14 0.75-ounce) can cream-style corn
(10-ounce) package frozen corn kernels
(4-ounce) can chopped green chiles, undrained
cup melted butter
cup shredded Cheddar cheese
slices JENNIE-O® Turkey Bacon
In lightly greased slow cooker, stir together corn muffin mix, eggs, sour cream, corn, chiles, butter and Cheddar cheese.
Cook, covered on HIGH 4 hours or LOW 6-8 hours.
Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Chop bacon and sprinkle over corn casserole.