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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.

Spoon scooping 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.

How To Serve

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.

Spoon scooping corn casserole in slow cooker.

Variations and Substitutions

  • 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 more 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.)
  • Add crumbled, cooked bacon for some smokey flavor.

Tips For Making Crock Pot Corn Casserole

  • 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.
  • Place a double layer of paper towels right under the lid to catch the condensation. This will help the casserole set up.
Serving of Crock Pot Corn Casserole on a plate.

More Corn Recipes

Spoon scooping 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.

PREP: 10 minutes
COOK: 2 hours 30 minutes
TOTAL: 2 hours 40 minutes
SERVINGS: 12

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. Place a double layer of paper towels just beneath the lid.
    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.
Place a double layer of paper towels under the lid to catch the condensation. This will help the casserole set up.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Nutrition

Calories: 420kcal | Carbohydrates: 52g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 845mg | Potassium: 278mg | Fiber: 5g | Sugar: 14g | Vitamin A: 629IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 2mg
Course: Side Dish
Cuisine: Southern
Keyword: Casserole, crockpot, slow cooker

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Originally posted June 10, 2019.

Corn Casserole in 6-quart crock pot.

Disclosure: This post contains affiliate links.

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39 thoughts on “Crock Pot Corn Casserole”

  1. We love this recipe. I do the low time, in crockpot and use the paper towels to catch condensation. Change out when looks like it needs it. I owe the honey jiffy and 1/2 pepper jack and 1/2 cheddar. Everyone loves it

  2. The first time I made this is I also had issues with the center not firming, next time I placed a paper towel under the lid of the pot, and changed it out when it was soaked through. You have to do it a lot, but it absorbed the excess moisture and the casserole came out perfect.

  3. I made this in a hotel room in our crockpot and then took to family dinner for Thanksgiving. Let’s just say we hardly any left overs. It was such a hit that I am now making for Christmas Dinner! I did not use cream cheese either time. First time was with fresh frozen corn, this time is with canned corn.

    1. No, you do not have to add cheese. I never do. This is the 1st time I’m trying it in the crockpot though. I use the same ingredients in the oven in a casserole dish normally.

  4. I have an instant pot with the slow cooker function, so it’s deeper and not as wide as a slow cooker. Would that still work?

  5. 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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