Jiffy Baked Corn Casserole Crockpot
This baked corn casserole made with Jiffy mix in the crockpot is a soft, sweet, custardy side dish that tastes like cornbread and creamed corn had a baby. It mixes in one bowl and bakes in the slow cooker, so your oven stays free for the main course.
10
servings10
minutes4
hoursJiffy corn muffin mix, sour cream, butter and two kinds of corn bake into a golden, spoonable casserole in the slow cooker.
Ingredients
1 box (8.5 oz) corn muffin mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
1/4 cup whole milk
2 tbsp granulated sugar
1 tsp kosher salt
1/4 tsp black pepper
1 cup shredded cheddar cheese, optional
2 tbsp chopped chives, optional
Directions
- Spray a 6-quart slow cooker well with nonstick spray, or use a liner.
- In a large bowl, whisk the eggs, melted butter, sour cream and milk until smooth.
- Stir in the sugar, salt and pepper.
- Add the corn muffin mix and stir just until combined. A few small lumps are fine.
- Fold in the drained whole kernel corn, the cream-style corn and half of the cheese if using.
- Pour the batter into the slow cooker and spread it evenly.
- Lay a clean kitchen towel under the lid to catch steam, so water does not drip onto the casserole.
- Cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, until the edges are golden and the center is set. A knife in the middle should come out mostly clean.
- Sprinkle the remaining cheese on top and cook 10 minutes more with the lid on.
- Let it stand 10 minutes, then scoop and top with chives.
Notes
- Do not drain the cream-style corn. A box of regular cornbread mix works but tastes less sweet. Reheat leftovers in the microwave. They keep 4 days in the fridge.
Why this corn casserole works so well in a slow cooker
Corn casserole is a soft, pudding-like side, closer to a spoonbread than a dry cornbread. The slow cooker is ideal for that texture, because moist heat keeps the batter tender and creamy while the edges just barely set. In the oven, it can dry out or brown too quickly on top.
It also lets you make this classic side without competing for oven space. At holiday meals, when the turkey and rolls need every rack, a casserole that cooks on the counter makes the whole meal easier to plan. The sweet, golden top and soft middle make it a favorite with kids and adults alike. It is simple enough for a weeknight and special enough for a holiday table.
Ingredient notes for creamy corn casserole
Corn muffin mix: The small box gives a sweet, tender crumb and a light cornmeal flavor. Do not prepare it as directed on the box, since you add it dry to the wet ingredients.
Whole kernel and cream-style corn: Using both gives chewy kernels and a creamy base. Drain the whole kernel corn well, but pour the cream-style corn in with its liquid.
Sour cream: It adds richness and a slight tang that balances the sweetness. Full-fat gives the best texture.
Butter: Melted butter makes the casserole rich and moist. Unsalted lets you control the seasoning.
Eggs: They bind the batter and give it a custardy set. Beat them lightly before adding. Sugar and salt: A little sugar boosts the corn flavor and a pinch of salt keeps the casserole from tasting flat. Cheese: Sharp cheddar stirred in and sprinkled on top adds a salty, savory edge, though the dish is also good without it.
Tips for a set, not soggy, casserole
Use the towel trick: Condensation on the lid can drip onto the top and leave wet spots. A towel between the lid and cooker absorbs it, and the surface sets better.
Test the center: Insert a knife in the middle. It should come out mostly clean with a few moist crumbs. A wet batter on the knife means it needs another 20 minutes.
Do not stir after pouring: The most common mistake is stirring the casserole while it cooks. This breaks the set and gives a soupy mess. Leave the lid on and let it bake. Use a liner: A slow cooker liner helps the sides release and makes cleanup easy, since the sugars in the batter can stick to the crock.
Swaps and variations
Add diced jalapeño and extra cheese for a spicy version, or crumbled bacon for a smoky one. Use Greek yogurt in place of sour cream for a lighter casserole. For a savory take, reduce the sugar to 1 tablespoon and add a pinch of cayenne and some green onion. Frozen corn, thawed and drained, works in place of the canned whole kernel.
Do not use only cream-style corn without the whole kernels. The casserole turns too dense and gummy. For a make-ahead option, whisk the wet ingredients the night before and add the muffin mix just before cooking, so the batter stays light.
What to serve with it
This casserole is a staple next to turkey, baked ham, barbecue ribs and fried chicken. It is also at home on a holiday buffet or a barbecue table. Serve it straight from the cooker on WARM. A scoop of this casserole alongside chili or a bowl of soup also works well as a sweet contrast.
Storing, freezing and reheating
Cover and refrigerate for up to 4 days. The casserole firms up when cold.
Reheat portions in the microwave for 45 seconds, or warm in a 350°F oven covered with foil for 15 minutes. To freeze, cool completely and wrap well, then keep up to 2 months and thaw overnight in the fridge.
Jiffy Baked Corn Casserole Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 10 servings
- Ingredients: 12, led by box (8.5 oz) corn muffin mix, (15 oz) whole kernel corn, (15 oz) cream-style corn, sour cream
Tips for Jiffy Baked Corn Casserole Crockpot
Do not drain the cream-style corn. A box of regular cornbread mix works but tastes less sweet. Reheat leftovers in the microwave. They keep 4 days in the fridge.
Jiffy Baked Corn Casserole Crockpot FAQ
How long does Jiffy Baked Corn Casserole Crockpot take?
Jiffy Baked Corn Casserole Crockpot takes 4 hours of cooking after 10 minutes of prep.
How many people does Jiffy Baked Corn Casserole Crockpot serve?
This recipe makes 10 servings.
What do I need to make Jiffy Baked Corn Casserole Crockpot?
12 ingredients, led by box (8.5 oz) corn muffin mix, (15 oz) whole kernel corn, (15 oz) cream-style corn, sour cream. Amounts are in the recipe card above.
