Learn how to create a creamy Crockpot Corn Casserole in less than 10 minutes of prep time with this simple step-by-step recipe. Make from a mix of sweet corn, creamed corn, and cornbread mix; this casserole is the perfect blend of savory and slightly sweet. The sour cream, cream cheese, cheddar cheese, and butter add a layer of richness, while savory spices keep everything balanced. This effortless dish delivers big on flavor and texture.
Today, we're making comfort food, focusing on a dish that's as hearty as it is easy to prepare - corn casserole in the Crockpot.
This recipe is a crowd-pleaser!
It is the perfect side dish recipe for Thanksgiving and Christmas dinner. It’s also great for busy weeknights or lazy Sunday afternoons when you crave something warm, filling, and oh-so-delicious.
The ingredients list may look long but fear not. Most of them are pantry staples you likely already have on hand.
If you're ready to whip up a dish that'll have everyone coming back for seconds (and thirds), follow along, and I’ll show you how to make this Crockpot corn casserole recipe!
- Canned or Frozen Whole Kernel Corn: These provide the base of the dish. Fresh corn kernels could be used when in season.
- Creamed Corn: This adds a creamy texture to the dish. You could make your own creamed corn if canned isn't available. (See the FAQ’s below for how.)
- Cornbread Mix: It gives the dish its unique texture and flavor. Use a brand like Jiffy cornbread mix.
- Sour Cream: It contributes to the creaminess and tanginess of the dish. Greek yogurt or crème fraîche could be used as alternatives.
- Cream Cheese: It adds richness and creaminess. I recommend using full fat cream cheese.
- Unsalted Butter: It adds a rich flavor. Margarine or coconut oil could be used instead.
- Eggs: They help bind all the ingredients together. A flax or chia seed egg could be used for a vegan alternative.
- Garlic Powder: It adds a savory depth to the dish. Fresh minced garlic or granulated garlic could be used instead.
- Salt: It enhances the flavors of the dish. Sea salt or kosher salt can be used if table salt is not available.
- Smoked Paprika: It adds a smoky flavor to the slow cooker corn casserole. Regular paprika or chipotle powder could be used instead.
- Black Pepper: It adds a hint of heat. White pepper or cayenne pepper could be used if black pepper is not available.
- Shredded Cheddar Cheese: It adds a cheesy layer on top. Any other melting cheese like mozzarella, pepper jack cheese, or Monterey Jack could be used
Step by Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
First things first, give your slow cooker a good spray with cooking spray to make sure nothing sticks.
Next, it's time to add your ingredients. Into the slow cooker goes the corn kernels, creamed corn, cornbread mix, sour cream, cream cheese, butter, eggs, garlic powder, salt, smoked paprika, and pepper. Give the mixture a good stir to make sure it's all nicely combined.
After that, sit back and let your slow cooker do its thing. Cover it up and cook on low for 4 hours.
Finally, in the last 15 minutes of cooking time, sprinkle on your cheese.
After the cooking time is up, uncover your casserole and let it stand for about 10 minutes before serving. This gives it time to set and makes it easier to serve. And there you have it - a tasty jiffy Crockpot Corn Casserole, ready to enjoy!
Tips & Tricks
- Butter Up: Don't skimp on butter - it adds a rich, creamy texture and flavor to the jiffy corn casserole in the crockpot. You can also use margarine if you prefer.
- Corn Choices: You can use canned, fresh, or frozen corn in this recipe. If using frozen, there's no need to thaw it first.
- Layering: For an even cook, make sure to spread the ingredients evenly in your crockpot.
- Stir Occasionally: To prevent the edges from burning and ensure an even cook, give your casserole a good stir every hour.
- Resting Time: Allow the casserole to rest for a few minutes after cooking. This helps it set up and makes it easier to serve.
- Stop Condensation: If you find that your slow cooker creates too much condensation, try lying it with paper towels or a clean dish cloth, being careful not to let them touch the food.
How do I store leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the microwave or warm it in a preheated oven.
What can I use if I don't have creamed corn for corn casserole?
If you don't have creamed corn on hand, don't worry! You can easily make your own using regular corn kernels.
Simply blend 1 ½ cups of corn with 2 tablespoons of milk and 1 teaspoon of sugar in a food processor until it reaches a creamy consistency.
Voila! You have homemade creamed corn ready to use in your crock pot corn casserole recipe. This roughly equals one can of creamed corn.
How do you reheat corn casserole without drying it out?
The best way to reheat the corn casserole is in the oven. First, preheat your oven to 350°F. Next, place the casserole dish on the center rack, covered with foil to keep it from drying out.
Bake for 10-15 minutes until heated through. You may need to add a few tablespoons of cream or milk if it becomes too dry.
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- Slow Cooker - Use a crockpot or multi-cooker such aas the Ninja PossibleCooker or Instant Pot Dutch Oven.
More Slow Cooker Side Dish Recipes to Try
- If you love the convenience of slow-cooked dishes, then you'll adore these Slow Cooker Sweet Potatoes - they're incredibly easy to prepare and deliciously tender. It is one of my go-to Thanksgiving side dishes.
- For a creamy, comforting side dish that practically cooks itself, check out my recipe for Slow Cooker Polenta - it's sure to become a family favorite.
- Crockpot Scalloped Potatoes are a dream come true for potato lovers, combining thin slices of potato with a rich, cheesy sauce in a fuss-free slow cooker method.
- Looking for a hands-off way to make everyone's favorite comfort food? Try my Crockpot Mac and Cheese recipe - it's creamy, cheesy and oh-so-easy.
- Save stovetop space this holiday season with my Slow Cooker Mashed Potatoes - they're fluffy, buttery, and perfect for serving a crowd.
Crockpot Corn Casserole
- 30- ounces canned or frozen whole corn kernels drained
- 2 14.5 ounce cans creamed corn
- 2 8-ounce packages of cornbread mix (like Jiffy corn muffin mix)
- 8 ounces sour cream
- 8 ounces cream cheese
- ½ stick unsalted butter cut into pieces
- 3 eggs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- Spray your slow cooker well with nonstick cooking spray.
- Place the corn kernels, creamed corn, cornbread mix, sour cream, cream cheese, butter, eggs, garlic powder, salt, smoked paprika , and pepper in your slow cooker. Stir well to combine.
- Cover, and cook on low for 4 hours, adding the cheese on top in the last 15 minutes of the cooking time.
- Uncover and let stand for 10 minutes before serving.