Crock Pot Corn Casserole

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Crock Pot Corn Casserole is a classic side dish made with corn, cornbread mix, sour cream, butter, and cheddar cheese. It’s fabulously creamy and delicious with lots of sweet corn flavor.

Crock Pot Corn Casserole

 

Since this recipe is made with canned corn, it can be enjoyed all year long. You can substitute fresh corn kernels during the summer months.

This Crock Pot Corn Casserole  recipe is wonderfully quick and easy to make. Just mix together all the ingredients in a bowl and dump them in a 6-quart slow cooker. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 hours. Only about 5 minutes of hands on time is needed. Great for a holiday meal and pairs wonderfully with any type of meat. I hardly ever meet anyone who doesn’t like corn so this casserole is a great choice when cooking for family or guests.

Corn Casserole made in the slow cooker

 

Tips for making Crock Pot Corn Casserole:

  • You can substitute 4 cups of fresh corn kernels for the 2 cans of whole-kernel corn. No need to cook it first. Or you can use frozen corn. Thaw it first for best results.
  • Try using Pepper Jack cheese instead of cheddar for a little heat.
  • Add a can of diced green chilies or a tablespoon of diced jalapeno for a little heat.
  • For a super rich version try adding a combination of sour cream and softened cream cheese (1/2 cup sour cream and 4 ounces of cream cheese.)
  • You have to watch the time with this casserole, especially if cooking on high. You want to cook it until the center is set, but cook it too long and the edges will burn. Each crock pot cooks a little differently.
  • I use Jiffy cornbread mix, but any 8.5-ounce box will do.

Crock Pot Corn Casserole

More Corn Recipes:

Crock Pot Corn Casserole

Crock Pot Corn Casserole

Crock Pot Corn Casserole is a classic side dish made with corn, cornbread mix, sour cream, butter, and cheddar cheese. It's fabulously creamy and delicious with lots of sweet corn flavor.

Print Pin Rate
Course: Side Dish
Cuisine: Southern
Keyword: Casserole
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Servings: 12
Calories: 305kcal

Ingredients

  • 2 eggs, lightly beaten
  • 2 (15-ounce) cans creamed corn
  • 2 (15-ounce) cans whole sweet corn, drained
  • 2 (8.5-ounce) boxes corn muffin mix
  • 1 cup sour cream
  • 8 tablespoons butter, melted
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup shredded cheddar cheese

Instructions

  • In a large bowl, stir together eggs and creamed corn until mixed well.
  • Add remaining ingredients and mix well.
  • Transfer mixture to a lightly greased 6-quart slow cooker. Cover and cook on HIGH for 2 to 3 hours or on Low for 4 hours or until the center is set.

Notes

4 cups of fresh corn kernels can be used instead of the 2 cans of whole kernel corn.

Nutrition

Calories: 305kcal

Corn Casserole in 6-quart crock pot.

Disclosure: This post contains affiliate links.

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6 thoughts on “Crock Pot Corn Casserole

  1. Made this for our family gathering on Saturday and it was a HUGE hit. Of course I heeded the tip to make it richer by using half the sour cream and adding 4 oz of cream cheese. Super easy to make.

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