Crockpot Corn Casserole
This crockpot corn casserole is a sweet, creamy, spoonable side that tastes like cornbread and creamed corn together. It frees up your oven at holiday meals, since it cooks in the slow cooker with almost no prep.
10
servings10
minutes4
hoursCornbread mix, creamed corn, sour cream and cheddar mixed in the pot and cooked until set. Moist, sweet and cheesy.
Ingredients
1 box (8.5 oz) cornbread mix
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn
1/2 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs, lightly beaten
1 cup shredded sharp cheddar, divided
1/4 cup granulated sugar
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp chopped green onions
1/2 tsp garlic powder
Directions
- Grease the inside of a 6-quart slow cooker well with butter or cooking spray.
- Whisk the eggs in a large bowl. Add the melted butter, sour cream and creamed corn and stir.
- Stir in the cornbread mix, sugar, salt, pepper and garlic powder until just combined. A few lumps are fine.
- Fold in the whole kernel corn, 3/4 cup of the cheddar and the green onions.
- Pour the mixture into the slow cooker and spread it level.
- Place a paper towel across the top and cover with the lid to catch steam.
- Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The center should be set and the edges lightly golden. A knife in the middle should come out clean.
- Sprinkle with the remaining cheese, cover again for 10 minutes, and let it melt.
- Let the casserole rest for 10 minutes before spooning out.
Notes
- Swap the sour cream for plain Greek yogurt. Add diced jalapeno for a kick. For a cheesy corn casserole crockpot version, double the cheese. Do not overmix the batter or the texture turns dense. Leftovers keep 4 days in the fridge and reheat in the microwave with a splash of milk. It can sit on WARM for up to 1 hour.
Why corn casserole belongs in the slow cooker
Corn casserole is a staple of holiday tables, and the oven is always the busiest spot in the kitchen. Moving it to the crockpot frees up space and gives you a moist, spoonable side that stays warm for hours. The edges set while the center stays soft and custardy.
The base is simple: cornbread mix, whole kernel corn, creamed corn, sour cream, butter and eggs. It tastes like a cross between cornbread and pudding, sweet and hearty in one bite. It is rich enough to sit next to the main dish at a holiday meal, and easy enough to make on an ordinary weeknight.
Ingredient notes
Cornbread mix: A boxed mix like the jiffy-style kind is what the recipe is built on. It sweetens the casserole and gives it structure.
Whole kernel corn: Drain it well so the casserole is not wet. Frozen corn also works, thawed and patted dry.
Creamed corn: This is the base of the custard-like texture. Do not drain it, since the liquid is part of the recipe.
Sour cream: It adds tang and keeps the casserole moist. Use full-fat for the best texture.
Cheddar: Sharp cheddar stands up to the sweetness of the corn. Shred it fresh, and save a handful to sprinkle on top. Check that your cornbread mix is a standard sweet one. Mixes vary a lot, and a very salty mix will change the flavor of the whole casserole.
Tips for the best corn casserole
Grease the crock well: Butter or cooking spray the bottom and sides, or use a slow cooker liner. The casserole has sugar and egg, and both stick.
Mix just until combined: Stir the batter until no dry streaks remain, then stop. Overmixing makes the cornbread tough.
Check for doneness: The most common mistake is serving it too soon. The center should be set and a knife should come out clean. If it jiggles in the middle, give it another thirty minutes, and use a towel under the lid to catch steam. Run a knife around the edge before serving to loosen it, then scoop with a big spoon, and the casserole will come out in tidy portions.
Swaps and variations
Add diced jalapenos or a small can of green chiles for a Southwest flavor. Stir in crumbled bacon, or swap the cheddar for pepper jack. For less sweetness, cut the sugar in half. Use Greek yogurt in place of sour cream if you prefer.
Do not use cornmeal in place of the boxed mix without adjusting the recipe. It lacks the flour, leavening and sugar, and the casserole will come out dense. Leftover casserole can be cut into squares and pan-fried in butter for a crisp-edged breakfast side.
What to serve with it
This casserole sits well beside ham, turkey, fried chicken or barbecue. It is a good potluck dish since it travels in the crock. Serve it with a spoon, and top each portion with a bit of butter or a sprinkle of green onion. A dollop of sour cream on the side is optional but good.
Storing and reheating
Cool leftovers and store them in a covered container in the fridge for up to four days. Reheat in the microwave for a minute or so, or in a 350 degree oven covered with foil for fifteen minutes.
You can freeze it in portions for up to two months. Thaw overnight in the fridge before reheating. Bring the dish to the table in the crock on WARM, and it will stay at the right temperature for an hour or more.
Crockpot Corn Casserole at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 10 servings
- Ingredients: 12, led by box (8.5 oz) cornbread mix, (15 oz) whole kernel corn, (14.75 oz) creamed corn, sour cream
Tips for Crockpot Corn Casserole
Swap the sour cream for plain Greek yogurt. Add diced jalapeno for a kick. For a cheesy corn casserole crockpot version, double the cheese. Do not overmix the batter or the texture turns dense. Leftovers keep 4 days in the fridge and reheat in the microwave with a splash of milk. It can sit on WARM for up to 1 hour.
Crockpot Corn Casserole FAQ
How long does Crockpot Corn Casserole take?
Crockpot Corn Casserole takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Corn Casserole serve?
This recipe makes 10 servings.
What do I need to make Crockpot Corn Casserole?
12 ingredients, led by box (8.5 oz) cornbread mix, (15 oz) whole kernel corn, (14.75 oz) creamed corn, sour cream. Amounts are in the recipe card above.
