Ingredients
2
cans (14.75 oz each) cream style sweet corn
1
egg, slightly beaten
1
package (8 oz) cream cheese with chives, softened
1 1/2
cups cornbread & muffin mix (from 6.5-oz pouch)
1
cup crumbled cooked bacon (9 to 11 slices)
Preparation
Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix corn, egg and cream cheese. Add muffin mix and 3/4 cup of the bacon; stir to combine. Pour into slow cooker.
Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until mixture is set and pulls away from side of cooker. Top with remaining 1/4 cup bacon. Let stand 5 minutes before serving.
