Crock Pot Corn Casserole is a creamy and cheesy corn pudding casserole full of sweet corn baked with cornbread mix.
This easy side dish pairs well with just about any main dish meat. You can whip this casserole up in just a few minutes, put it in the slow cooker and then forget it for a few hours making it a fabulous holiday side dish, especially for Thanksgiving.
I come from a family that takes their corn and cornbread recipes pretty seriously. There’s corn pudding, spoon bread, cornbread, and slow cooker corn casserole. And while all of them have similarities, some of them even take most of the same ingredients, they would tell you that they are all completely different.
For this recipe you will need:
- canned cream style corn
- canned corn
- corn muffin mix
- sour cream
- shredded cheese
- buttermilk or milk
Tips for making Crock Pot Corn Casserole
This corn casserole recipe is made with a combination of canned cream style corn and canned corn. You can use any variety of canned corn; sweet, gold, white, shoe peg, or Southwestern, which is what I’ve used in the photos.
Fresh and frozen corn will also work in this recipe. You’ll need approximately 4 cups of corn kernels to replace the 2 (15 ounce ) cans of corn. Fresh corn can simply be cut off the cob, but frozen corn should be thawed before adding it.
Feel free to switch up the cheese in this recipe: monterey jack, colby jack, cheddar jack, and cheddar cheese all work very well. Many people also like the addition of cubed cream cheese to make this casserole richer and creamier.
Watch the edges! Every crock pot cooks differently and this recipe will naturally cook faster at the edges. You want to cook the casserole just until the center is set. If you leave it too long the edges will burn.
Any cornbread mix will work in this recipe as long is it the standard, 8.5 ounce size, but y’all know I prefer Jiffy cornbread mix. (See my post here for how to make Jiffy cornbread better.)
The times stated in the recipe are for a 6 quart slow cooker, which is the size I always use. This casserole would fit in a smaller slow cooker or a casserole sized slow cooker, but I can’t advise on the specific cooking time as I don’t have those slow cookers on hand.
More Slow Cooker Recipes:
- 1 can cream style corn
- 2 cans sweet corn, drained or 4 cups corn kernels
- 1 box cornbread mix
- 1 cup sour cream
- 1/4 cup butter, melted
- 2 eggs
- 2 Tablespoons honey
- 1/2 cup buttermilk or milk
- 1 cup monterey jack cheese
1. Prepare a 6 quart slow cooker by lightly spraying the crock with nonstick cooking spray.
2. In a large mixing bowl, combine all the ingredients. Spread evenly in the slow cooker.
3. Cover and cook on high for 2-3 hours or low for 4-5 hours. Cook just until the center is set.
Pin this recipe for later!