This easy crock pot corn casserole is the sweet, spoonable Jiffy corn casserole you know and love, cooked low and slow so your oven stays free for the turkey. Six simple ingredients, about 10 minutes of prep, and roughly $0.51 a serving.
This corn casserole has been on our Thanksgiving table for years. Making it in the slow cooker saves valuable oven space and lets me focus on the rest of the meal. My family would definitely notice if it were missing, and with 8 kids, that is the highest compliment a side dish can get.
Why You’ll Love This Recipe!
- Budget Friendly Side Dish — $6.06 total for a creamy holiday side dish that serves 12
- Frees up your oven on Thanksgiving
- Completely hands-off
- Perfect for holiday gatherings of any size
- Travels beautifully
After 14 years of developing recipes, I know the best holiday side dishes taste incredible without requiring much effort. This Slow Cooker Corn Casserole does exactly that. If you love easy holiday sides, try our Crockpot Mashed Potatoes Recipe, [Slow Cooker Green Bean Casserole], and Candied Yams. They are all budget friendly, hands off, and perfect for holiday gatherings.
Ingredients
- Corn muffin mix — two boxes give you the perfect amount of cornbread base. Jiffy is the most popular and affordable brand. If corn muffin mix isn’t available where you live, try our Homemade Cornbread Mix recipe as a substitute.
- Cream-style sweet corn — creates the creamy sweet base of the casserole. Do not drain — the liquid from the cream corn is part of what makes this so incredibly creamy
- Whole kernel sweet corn, drained — adds texture and sweet corn flavor throughout. Always drain thoroughly before adding — excess liquid is the main reason corn casserole turns out runny
- Salted butter, melted — adds richness and a buttery flavor throughout. Salted butter gives the best flavor without needing to add extra salt
- Eggs, beaten — bind the casserole together and keep it tender and moist during the long slow cook. Always beat thoroughly before adding
- Sour cream — adds a subtle tang and incredible creaminess to the finished casserole. Full fat gives the richest most authentic result
How to Make Corn Casserole in Crock Pot
Step 1 – Combine Ingredients – In a large mixing bowl, combine all of the ingredients and stir just until no dry streaks remain.
Step 2 – Prepare Slow Cooker – Spray a 6-quart crock pot with nonstick cooking spray. Pour batter into the prepared slow cooker.
Step 3 – Cover and cook on LOW for 6-7 hours, until the center is set and no longer jiggly. Cooking on high is not recommended — it can burn the edges before the center finishes cooking.
Step 5 – Serve and Enjoy – Dish serving onto plate and enjoy.
Tips for Success
- Place paper towels under the lid. This is the single most important tip — condensation dripping back onto the casserole makes it wet and runny. Two paper towels under the lid absorb all that moisture and give you a perfectly set creamy result
- Drain the whole kernel corn thoroughly. Excess liquid from the whole kernel corn is the number one reason corn casserole turns out runny — always drain well before adding
- Do not overmix. Stir just until everything is combined — overmixing makes the casserole dense and tough instead of light and tender
- Use a slow cooker liner. Corn casserole sticks to the slow cooker insert significantly — a liner makes serving and cleanup completely effortless especially on a busy holiday
- Switch to warm after cooking. If dinner is not ready the moment the casserole finishes switch the slow cooker to the warm setting — it will stay perfectly hot for up to 2 hours without overcooking
- Use an oval or casserole-style slow cooker if you have one. A wide, shallow shape cooks more evenly than a tall, round one, and a ceramic insert heats more gently than metal — both help prevent burnt edges with an undercooked center.
Variations and Substitutions
- Add 1 cup shredded cheddar or pepper jack cheese to the mixture for a cheesy version
- Add diced jalapeños or green chiles for a spicy kick
- For an extra creamy version, use 4 ounces of softened cream cheese plus ½ cup sour cream in place of the 1 cup sour cream. Beat the cream cheese smooth first so it doesn’t leave lumps.
- Use about 3 cups of fresh or frozen corn kernels in place of the 2 cans of whole kernel corn. If using frozen, thaw it and pat it dry first so the extra water doesn’t make the casserole runny.
- Add ½ cup brown sugar and 1 teaspoon cinnamon to the mixture for a sweeter more dessert-style version
- Bake in a greased 9×13 dish at 350°F for 45–55 minutes if you prefer the oven method
More Recipes with Corn
If you are looking for more Corn Recipes, here are some of our favorites.
- Easy Corn Pudding – Easy Corn Pudding Recipe is a comfort food dish packed with sweet and delicious corn. This recipe is made without jiffy mix and so easy.
- Slow Cooker Cream Corn Recipe – Sweet Corn is a favorite side dish around here. Creamed corn is always a huge hit and my family gobbles it up. It is just so creamy and tastes amazing.
- Crock Pot Chicken and Corn Chowder – Enjoy delicious Crock pot chicken corn chowder recipe with hardly any work. Come home to the best comfort food that will satisfy even the biggest appetites.
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days
Freezer
- Cool completely then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven covered with foil until warmed through
Reheating
- Reheat in the microwave in 60-second intervals stirring between each one or in a 350°F oven covered with foil for 15–20 minutes until warmed through
Frequently Asked Questions
The names are often for the same dish, especially at Thanksgiving. When people do separate them, corn pudding is usually softer and more custard-like, made with mor eggs and milk or cream. Corn casserole, like this one, uses corn muffin mix, so it’s a little sturdier, closer to a moist spoonbread. If you want a softer, custard-style version, try our Easy Corn Pudding Recipe.
Usually, one of four things: the whole kernel corn wasn’t drained well, condensation dripped back in from the lid, light sour cream was used, or the center needed more time. If it’s still went in the middle, place two paper towels under the lid and keep cooking on low, checking every 30 minutes.
Yes. Assemble it in the slow cooker insert the night before, cover, and refrigerate. In the morning, put the cold insert into the base and cook on low, adding about 30 minutes to the cook time since it’s starting cold.
Yes — the eggs bind the casserole together and keep it tender and moist during the long slow cook. Always beat thoroughly before adding.
Yes — scale all the ingredients evenly, including the butter. Just make sure your slow cooker is no more than ¾ full, or it won’t cook through properly. A larger batch will likely need extra cook time, so start checking for doneness at the original time and add time in 30-minute increments as needed.
More Crock Pot Holiday Side Dish Recipes
Planning the rest of your holiday menu? Find more crock pot side dishes that make big meals easier. If you make this corn casserole, leave a star rating and comment below.
Crock Pot Corn Casserole Recipe
Ingredients
- 2 boxes corn muffin mix (8.5 oz.)
- 2 cans Cream-style sweet corn (14.75 oz.)
- 2 cans whole kernel sweet corn (15 oz.) drained
- ¼ cup ½ stick salted butter, melted
- 2 eggs beaten
- 1 cup sour cream (8 oz.)
See how we calculate recipe costs.
Instructions
- In a large mixing bowl, combine corn muffin mix, cream-style sweet corn, whole kernel sweet corn, melted salted butter, beaten eggs, and sour cream. Mix thoroughly.
- Spray crock pot with nonstick cooking spray.
- Pour batter into the prepared slow cooker.
- Cover and cook on low for 6-7 hours until the casserole is set.
- Then the casserole is ready to serve and enjoy!
If using fresh corn, how many cups? Thanks
You can use approximately 1½ cups of fresh corn in place of one 15-ounce can of drained corn. Thanks for asking!
If I mixed the sour cream with cream cheese for the creamier version, how much of each should I mix together with the original batch?
Jessica – I would recommend mixing in 4 ounces of cream cheese and 1/2 cup sour cream for a creamier version of this casserole. Let me know how it turns out!
If I triple the recipe how much butter do I use?
Phyllis – I would triple the butter as well so 3/4 cup butter. When doubling or tripling this recipe make sure that the crock pot does not get too full as it will not cook correctly. You do not want the crock pot to be more than 3/4 of the way full. Let me know how it turns out.
Can I half this recipe of corn casserole and would I have to cut the cooking time using a small crockpot.
If you half of the recipe, you can either cook it in a smaller crock pot and keep the cooking time or you can use the same size crock pot and just cook it for half of the cooking time listed. I hope you try it out and come back and let me know what you think!
Hi I’m in the UK, we don’t have cornbread mix available here, tried to find the recipe for this in the description, but couldn’t find it, please can you send it?
Thankyou ?
Absolutely, Jacqueline. Here is the link for homemade cornbread mix. Hope you enjoy! https://www.eatingonadime.com/homemade-cornbread-mix/
So quick and easy! My family loves it as a side dish!
I’m so glad you enjoyed it – Thank you for sharing Lori!