- 4
0/5
(0 Votes)
Ingredients
- 2 (14.75 oz) cans cream style corn
- 1 (11 oz) can Mexicorn
- 3 green onions, chopped
- 1 green bell pepper, chopped
- 1 (8.5 oz) pkg Jiffy cornbread mix
Preparation
Step 1
1. Pour cream style corn & Mexicorn into slow cooker. Add in green onions & bell pepper. Stir.
2. Mix cornbread according to package directions & spoon over slow cooker mixture.
3. Cook on High for 2 hours or until cornbread topping appears done.
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