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Crock Pot Corn Casserole

This Crock Pot Corn Casserole falls into the category of potluck classics. It’s one of those dump and mix side dish recipes that can be made in a slow cooker or in the oven with great success. It’s the ideal side dish certain to compliment a myriad of entrees. Making it in a crock pot allows you to free up the oven for the rest of the meal.

Crock Pot Corn Casserole

Easy Crock Pot Corn Casserole Recipe

This easy corn casserole is truly comfort food personified. The oven version has been a standard at potlucks in the South for eons. It’s such a simple dish to assemble, and the ingredients are readily available in any grocery store. I really love making it in my slow cooker on busy oven days when I’m entertaining or at the holidays when there are so many other dishes that need oven time. It maintains it’s moisture while slow cooking and the texture is soft and fluffy. I also have another recipe similar to this one that utilizes broccoli. Checkout my broccoli cheese cornbread recipe, too. Ingredients you’ll need to make this Easy Crock Pot Corn Casserole:

  • Cornmeal – One box of Cornbread and Muffin mix i.e. Jiffy , Martha white or similar
  • Corn – Canned creamed corn and thawed frozen corn.
  • Fat – Salted or unsalted butter, melted.
  • Eggs- Large eggs.
  • Mix-in – Sour cream.
  • Seasonings – Nutmeg and granulated sugar.
  • Cheese- Shredded mild cheddar cheese.
  • Garnish – Chopped chives or green onions.
step-by-step preparation images cornbread cheese and corn in a crock pot

How to Make the BEST Crock Pot Corn Casserole Recipe

  • Kitchen tools you’ll need: A 6 quart or similar crockpot, medium bowl, measuring cups and spoons, small bowl for melting the butter and cheese grater.
  • You can use any brand of cornbread muffin mix you like. Jiffy is a bit sweeter than other brands like Martha White so, adjust the amount of sugar accordingly. If you use the sweeter of the two, the batter may be sweet enough without adding any additional sugar.
  • The frozen corn needs to b e thawed prior to adding it to the other ingredients. There’s no need to cook it, just thawing is sufficient.
  • Why use paper towels? While cooking, this corn casserole will produce condensation on the lid. The paper towels will prevent it from dropping down onto the dish while it’s cooking.
  • After the corn casserole has finished cooking you can hold it on the warm setting, if needed. Keep the paper towels and the lid on top to prevent condensation from dripping back into the finished casserole.
  • You could use another kind or flavor of shredded cheese for this recipe. Be it sharp cheddar cheese, pepper jack cheese for a little kick or colby jack cheese.
  • If you opt to use the oven method, there’s no need to cover it while baking. Add the cheese during the last 10 minutes of cooking.
  • Store Crockpot Corn Casserole chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Crock Pot Corn Casserole

More Easy Corn Recipes to Make

Crock Pot Corn Casserole

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Crock Pot Corn Casserole

Prep Time10 minutes
Cook Time3 hours
Stand time5 minutes
Course: Side Dish
Cuisine: American
Keyword: corn-recipes, crockpot-corn-casserole, easy-corn-recipes, slow-cooker-corn-pudding
Servings: 12 servings
Calories: 256kcal


  • 1 15 oz can creamed corn
  • 1 16 oz package frozen sweet corn thawed
  • 1 8.5 oz box cornbread and muffin mix
  • 1 8 oz container sour cream
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/8 tsp ground nutmeg
  • 2 cups shredded mild cheddar cheese
  • chopped chives or green onion for garnishing


  • Spray the bottom and sides of a 6 quart slow cooker with cooking spray. (May use a 3 or 4 quart slow cooker, just adjust the cooking time)
  • In a mixing bowl, whisk together creamed corn, corn, cornbread mix, sour cream, butter, eggs, sugar and nutmeg. Add 1 cup cheese. Mix well.
  • Pour into slow cooker, stir gently just to make sure corn is evenly distributed. Place doubled paper towels over the opening and place the lid firmly on top.
  • Cook on high for 2-3 hours or until set and a toothpick inserted into the center shows moist crumbs. Top with remaining cheese and let stand uncovered for 5 minutes prior to serving. Garnish as desired.


Oven Method: Preheat oven to 350°F. Spray a 11 x 7 inch baking dish with cooking spray. Spread evenly in dish and top with reserved 1 cup cheese. Bake for 45-55 minutes or until a knife inserted into the center shows moist crumbs.


Serving: 1serving | Calories: 256kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 361mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
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