1. Prepare Your Slow Cooker
Lightly grease a 5-quart (or larger) oval Crockpot with nonstick spray. This helps the casserole cook evenly and release easily once it’s done. You don’t want any of that cheesy, golden goodness sticking to the sides!
2. Mix the Creamy Base
In a medium mixing bowl, whisk the egg and softened cream cheese with chives together until smooth and creamy.
Tip: Let the cream cheese sit at room temperature for 15–20 minutes before starting. It’ll mix in more easily and make for a smoother texture.
Once the mixture is smooth, stir in the cream-style corn. Mix well to combine.
3. Add the Cornbread Mix and Bacon
Next, stir in the cornbread & muffin mix until just combined. Fold in ¾ cup of the crumbled bacon, saving the rest for later.
Be careful not to overmix — just enough to bring everything together.
4. Cook Low and Slow
Pour the mixture into the greased slow cooker and spread it out evenly.
Cover with the lid and cook on LOW for 4 to 4½ hours, or until the casserole is set and gently pulling away from the edges. It should be soft and fluffy in the center, but not jiggly or overly wet.
Note: Every slow cooker is a bit different. Check for doneness starting around the 4-hour mark.
5. Finish with a Bacon Topping
Once fully cooked, sprinkle the remaining ¼ cup of bacon across the top of the casserole. Cover loosely and let it sit for about 5 minutes to rest before serving.
This lets the casserole firm up and makes it easier to scoop.
