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–+ servings
Corn casserole in a slow cooker, done cooking.
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Slow Cooker Corn Casserole

Two types of corn, sour cream, shredded cheese, Jiffy cornbread mix and a few other ingredients are combined to make the best-tasting corn casserole you've ever had.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Sarah Olson

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
US Customary - Metric

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.

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

Calories: 437kcal | Carbohydrates: 40g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 683mg | Potassium: 235mg | Fiber: 3g | Sugar: 9g | Vitamin A: 809IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg

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