This Crockpot Corn Casserole takes less than 10 minutes to throw together, and it always disappears fast at my table. It starts with sweet corn, creamed corn, and cornbread mix, then gets rich and creamy thanks to sour cream, cream cheese, cheddar, and a little butter. The flavor walks that line between savory and sweet, with just enough spice to keep it balanced. Easy prep, cozy comfort, big payoff.
This crockpot corn casserole is the perfect easy 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.
Looking for more corn recipes? Don’t miss my Cheesy Corn Casserole, Corn Dip with Cream Cheese, and Quinoa Corn Salad.
Ingredient Notes
- Sour Cream: Greek yogurt or crème fraîche could be used as an alternative.
- Cream Cheese: I recommend using full-fat cream cheese.
- Garlic Powder: Fresh minced garlic could be used instead.
- Smoked Paprika: Regular paprika or a small amount of chipotle powder could be used instead.
- Shredded Cheddar Cheese: 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.
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.
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.
- 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 lining the lid with paper towels or a clean dish cloth, being careful not to let them touch the food.
Making Creamed Corn
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.
Crockpot Corn Casserole with Cream Cheese
Equipment
Ingredients
- 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
Instructions
- 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.
Debbie W says
Okay, so nobody has commented on this recipe and I need to. Shoutout to you for this awesome recipe! I was hesitant to try it at first because I didn’t see any comments, but took the risk anyway(on Thanksgiving!), I usually don’t cook my cornbread casserole in the crockpot so I was left feeling worried, however, this recipe was great! I tweaked it a little by adding jalapeños in and mixing the cheese in as well. Still turned out great with a perfect consistency after 4 hours on low.
Wendy Polisi says
I am so glad you enjoyed it! I love the addition of jalapeños!