Crockpot Corn Casserole

about the recipe

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.


– 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.

– 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.