Slow Cooker Corn Casserole
3 Comments Jul 07, 2023
Updated Mar 23, 2024
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Making your own delicious and tasty sweet slow cooker corn casserole doesn’t get much easier than this. All you need are just a few ingredients, your crock pot, a little bit of time, and this easy corn casserole recipe. Make this ahead of time and have it ready to pair with your favorite holiday meal – or any meal for that matter!
This cheesy corn casserole pairs perfectly with my Slow Cooker Chicken and Cabbage and Slow Cooker Brisket.
Table of Contents
Table of contents
Why you should try this corn casserole recipe
Corn if often a quick and easy side dish to make, but when you’re looking to spruce it up a bit, making a creamed corn casserole is a great way to do it. This recipe only calls for a few pantry and refrigerator staples like creamed corn, sour cream, and Jiffy corn muffin mix.
And when it comes to preparing it, everything is tossed into a medium bowl, mixed into a creamy texture, and poured into the slow cooker. Just 2 short hours later and you’ll have an absolutely delicious, golden brown corn pudding casserole. Let’s get cooking! If you love slow cooker cornbread, you are going to love this recipe!
Recipe Ingredients
- Jiffy Corn Muffin Mix: One box of jiffy cornbread mix is the perfect amount to yield good serving sizes.
- Eggs: Two large eggs are needed according to to box instructions and also used in corn casserole recipes to help as a binding agent.
- Salted butter: One stick melted butter not only adds flavor to this casserole dish but also helps with sticking.
- Whole kernel corn: Using canned corn makes it easier and adds texture and is one of the primary corn casserole ingredients.
- Cream corn: By adding two different types of corn, some people have nicknamed this double corn casserole. Adding both regular corn and creamed corn makes it a great recipe.
- Shredded cheddar cheese: To make sure the shredded cheese melts thoroughly, I recommend purchasing a block of cheese and shredding it yourself. Pre-shredded cheese often has a caking agent that prevents the cheese from melting all the way.
- Sour cream: Adding to the creamy texture, sour cream also enhances the flavor a bit.
Step-by-Step Directions
Step One – In a medium or large bowl, combine the jiffy corn mix with all other ingredients.
Step Two – Stir to combine everything well.
Step Three – Pour the cornbread casserole into the slow cooker that has been sprayed with nonstick cooking spray.
Step Four – Cover and cook on HIGH for 2 hours or until the center is no longer jiggly and lightly browned on top. Serve and enjoy!
What to serve with Corn Casserole?
- This is such a great recipe and can be served with just about any main meat dish. It always tastes great with chicken and beef that has been cooked with minimal seasonings.
- Corn casseroles can also be served with a variety of toppings such as chopped cooked bacon, sliced jalapeño peppers, a dash of kosher salt, and sliced green onions.
Recipe FAQs and Variations
Yes. Though, it tastes best when cooked the same day as serving.
Of course! Follow the prep directions, then pour the corn bread into a prepared pan, prepared baking dish, or a cast iron skillet and bake in the oven. I recommend using a glass 9×13 baking dish. Cook for 45 minutes at 350 degrees or until set in the middle.
The easiest way to reheat corn casserole is in the microwave or you can reheat in the oven.
Yes. Use the same cooking time.
Transfer any remaining baked corn casserole into an airtight container and store in the fridge for up to four days. You can also freeze in freezer ziplock bags for up to three months.
No, it’s meant to be “spooned” out onto your plate.
More corn recipes:
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Slow Cooker Corn Casserole
Equipment
Ingredients
- 8.5 oz. Jiffy Corn Muffin Mix
- 2 large eggs
- 1/2 cup salted butter, melted, (1 stick)
- 15.25 oz. can whole kernel corn, drained well
- 15.25 oz. can cream corn
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Instructions
- Spray the slow cooker with nonstick spray.
- In a large bowl, combine all the ingredients until smooth.
- Pour the corn batter into the slow cooker.
- Cover and cook on HIGH For 2 hours or until the center is no longer jiggly.
- This is meant to be served hot with a spoon, this is not sliceable corn bread.
Sarah’s Notes
- Transfer any remaining baked corn casserole into an airtight container and store in the fridge for up to four days. You can also freeze in freezer ziplock bags for up to three months.
- Frozen corn can be used instead of the canned whole kernel corn.
- Add minced jalapeno for a spicy corn casserole.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have this same recipe (sans cheese) and always wondered if it could be done in the slow cooker. Can it be doubled and how long to cook?
It’s hard to say. Doubled recipes that are cake like in the slow cooker don’t tend to set in the middle.
This sounds similar to a recipe that I have except for the cheddar cheese. I love adding a 1 to 2 tablespoons of very finely deiced onion to mine and I bet it would be good in this one too. I will be trying this one soon.