Pillsbury's slow-cooker bacon corn pudding is a corn casserole recipe for Crock-Pots and other slow cookers. This easy recipe requires five ingredients and 10 minutes of preparation before cooking.
Spray the inside of a 5-quart oval slow cooker with cooking spray to prevent the casserole from sticking. Add two 14.75 ounce cans of cream-style sweet corn to a medium bowl, and mix with one 8-ounce package of cream cheese with chives. Lightly beat one egg, and add it to the corn-and-cream-cheese mixture.
Cook 9 to 11 slices of bacon, and crumble. The amount of crumbled bacon should equal approximately 1 cup. Add 3/4 cup of the crumbled bacon and 1 1/2 cups cornbread mix to the corn mixture, and stir to combine. Set the remaining bacon aside. Pour the casserole mix into the slow cooker.
Cover the slow cooker, and set it to low. Cook the casserole for four hours and 30 minutes, or until it is set and pulls away from the sides of the slow cooker. Top the finished casserole with the remaining bacon, and allow to sit for five minutes before serving.
Pillsbury recommends garnishing the casserole with green onions and sour cream. Pre-cooked bacon can be used in place of freshly cooked bacon, but Pillsbury recommends cooking thick-cut bacon for the best possible flavor.