Crockpot Corn Casserole

Learn how to create a creamy Crockpot Corn Casserole in less than 10 minutes of hands-on 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 an extra layer of richness, while savory spices keep everything balanced. This effortless dish delivers big on flavor and texture.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Holiday Sides

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 414kcal

Author Wendy Polisi

Equipment

Slow Cooker

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.

Nutrition