Crockpot Cornbread Casserole
Crockpot cornbread casserole is a creamy, custardy side dish made with corn, sour cream and a muffin mix. It cooks unattended and frees up your oven for the main dish.
10
servings10
minutes3
hoursCorn muffin mix, two kinds of corn and sour cream bake into a soft, spoonable casserole. It sets in about three hours.
Ingredients
1 box (8.5 oz) corn muffin mix
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 large eggs
1 cup shredded sharp cheddar
1 can (4 oz) diced green chiles, drained
1/4 cup finely diced onion
1/2 tsp salt
1/4 tsp black pepper
1 tbsp sugar
Directions
- Spray a 6-quart slow cooker well with nonstick spray, or use a liner.
- Whisk the eggs in a large bowl. Stir in the melted butter, sour cream and sugar.
- Add the cream-style corn and drained whole kernel corn and mix well.
- Stir in the muffin mix, salt and pepper until just combined.
- Fold in the cheddar, green chiles and onion.
- Pour the batter into the slow cooker and smooth the top.
- Lay a paper towel under the lid to catch condensation.
- Cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours.
- The casserole is done when the edges are golden and pulling away from the sides and the center is set. A knife in the center should come out clean.
- Let it stand 10 minutes with the lid off. Spoon it onto plates.
Notes
- Leave out the chiles and onion for a kid-friendly version. Add cooked crumbled bacon on top for a heartier dish. Keep leftovers covered in the fridge for 4 days and reheat in the microwave. Serve alongside ham, pulled pork or chili. It is a good potluck dish because it holds warm for an hour.
Why cornbread casserole works in a crockpot
Cornbread casserole is a cross between a corn pudding and a soft cornbread. The slow cooker keeps it moist and custardy in the middle with a lightly set top, and you do not need the oven for the holiday meal. It is one of the easiest sides to make ahead and carry to a potluck.
Cream-style corn and sour cream give it a pudding texture, and the muffin mix gives structure. A small can of green chiles adds warmth without making it hot, and sharp cheddar stirred in makes every scoop savory. It tastes rich, with almost no work. It tastes best when the edges brown a little against the crock, so do not stir while it cooks.
Ingredient notes
Corn muffin mix: One standard box gives structure and a little sweetness. You do not need to add anything but the other ingredients.
Cream-style corn: It provides moisture and the pudding-like texture. Do not drain it, or the casserole turns dry.
Whole kernel corn: Drain it well so the casserole does not turn watery, and pat it dry with a paper towel if the can was packed in a lot of liquid.
Sour cream: Full fat gives the best result. Light versions can break in long heat and leave the casserole thin.
Green chiles: A small can of mild diced chiles adds flavor without much heat. Drain them first.
Eggs: Use large eggs at room temperature. Cold eggs mix unevenly into the thick batter and can leave streaks. Onion: Dice it very fine, almost minced. Big pieces stay crunchy in the soft casserole and distract from the creamy texture.
Tips for the best result
Grease the crock: Butter or spray it well, since the edges stick, especially where the cheese touches the sides.
Use a towel under the lid: This is the most common mistake. Steam dripping back down leaves a soggy surface, and a folded paper towel stops it.
Check at the minimum time: The center should be set and not jiggle. Cook a bit longer if it looks wet, and let it rest 10 minutes with the lid off before serving so it firms up. For a golden top, sprinkle a little extra cheese over the casserole for the last 20 minutes of cooking.
Swaps and variations
Pepper jack makes it spicier, and a handful of crumbled bacon adds a smoky note. Use plain Greek yogurt in place of sour cream if you like a tangier result. Leave out the chiles for a milder dish that kids will eat.
What does not work is omitting the eggs. The casserole will not set and stays a loose, soupy mush. Leftover cornbread casserole can be crumbled over chili as a topping, which is a good use for the last scoops.
What to serve with it
Serve this next to turkey, ham or pulled pork. It is a good potluck side that holds well on the warm setting for an hour or two. A simple green vegetable or a crisp salad balances the richness on the plate. For a holiday table, make it in the crockpot and use the oven for the turkey, which frees up space for everything else.
Storing, freezing and reheating
Cover and refrigerate for up to 4 days. Freeze portions for up to 2 months in airtight containers.
Reheat in the microwave for 1 minute with a damp paper towel over the top, or in a low oven covered with foil, until steaming through. It is best stored in a shallow container so it cools quickly and reheats evenly.
Crockpot Cornbread Casserole at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 10 servings
- Ingredients: 12, led by box (8.5 oz) corn muffin mix, (15 oz) whole kernel corn, (14.75 oz) cream-style corn, sour cream
Tips for Crockpot Cornbread Casserole
Leave out the chiles and onion for a kid-friendly version. Add cooked crumbled bacon on top for a heartier dish. Keep leftovers covered in the fridge for 4 days and reheat in the microwave. Serve alongside ham, pulled pork or chili. It is a good potluck dish because it holds warm for an hour.
Crockpot Cornbread Casserole FAQ
How long does Crockpot Cornbread Casserole take?
Crockpot Cornbread Casserole takes 3 hours of cooking after 10 minutes of prep.
How many people does Crockpot Cornbread Casserole serve?
This recipe makes 10 servings.
What do I need to make Crockpot Cornbread Casserole?
12 ingredients, led by box (8.5 oz) corn muffin mix, (15 oz) whole kernel corn, (14.75 oz) cream-style corn, sour cream. Amounts are in the recipe card above.
