This moist and delicious Slow Cooker Cornbread Casserole is a classic side dish that’s always a crowd favorite. Whether it’s for a busy weeknight or a special holiday meal, this dish makes the perfect addition to any main course.
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Cornbread Cream Corn Casserole
This easy recipe for cornbread casserole combines all the wonderful things you love about fluffy cornbread and the ease of casseroles. Cream corn and whole-kernel corn work together to ensure that every bite is filled with delicious corn flavors.
The best part of this recipe is that it comes together using a few basic ingredients, and then the slow cooker does the rest of the work for you. It’s the perfect side dish, whether its a casual BBQ during the summer months or served with your Christmas dinner or any holiday meal.
Why We Love This Recipe
- Easy side dish – This crock pot corn casserole recipe only takes minutes of prep time using a handful of simple ingredients.
- Slow cooker version – Slow cooking it in the crockpot is not only easy, but it also saves valuable oven space during the holiday season.
- Versatile side – From grilled chicken to Sunday roast, this corn casserole can be served with just about any main dish.
Ingredients for Crockpot Cornbread Casserole
- Boxed cornbread muffin mix – We used Jiffy cornbread mix, but you can use your favorite corn muffin mix.
- Large eggs – Give the casserole a nice and fluffy texture.
- Canned cream style corn – Makes this casserole super moist and adds a little bit of sweetness.
- Canned whole kernel corn, drained – Works with the cream corn to add lots of sweet corn flavor.
- Sour cream – Adds a hint of tanginess and helps create a moist texture.
- Butter, melted – Adds richness to the casserole.
- Milk – We used whole milk but you can use 2% if that’s what you have on hand.
- Cheddar cheese – You can buy it pre-shredded but shredding it yourself is always best.
- Salt and black pepper – Add according to your personal taste.
How to Make Crockpot Corn Casserole
Step One: Mix the Batter
- In a large bowl, combine Jiffy corn muffin mix, eggs, milk, and sour cream. Blend using an electric mixer for 1-2 minutes until smooth.
Step Two: Add the Rest of the Ingredients
- Fold in the melted butter and remaining ingredients, and mix using a rubber spatula, scraping the edges of the bowl while combining.
Step Three: Add to Slow Cooker
- Spray the bottom of a 7-quart slow cooker with nonstick cooking spray. Pour the mixture into the bottom of a greased slow cooker.
Step Four: Cover and Cook
- Cover the slow cooker and cook on low heat for 4-5 hours or on high heat for 2-½ – 3 hours.
- Check periodically. Do not mix while cooking.
- Stick a wooden coffee stirrer (or any wooden longer stick) in the center of the mixture. If it comes out clean, the Jiffy corn casserole is done cooking.
Slow Cooker Corn Casserole Variations
- Cheese: Swap out the cheddar for pepper jack cheese or any of your favorite melty shredded cheese.
- Jalapeños: For a spicy kick, mix in some diced jalapeños. You can use chopped fresh jalapeños or pickled jalapeños.
- Bacon: Cooked and crumbled bacon bits add a wonderful smoky flavor. You can also use pan-seared pancetta or prosciutto.
- Onions and peppers: Diced onions and bell peppers will give this corn casserole recipe a Southwestern twist.
- Green chiles: If you prefer a bit of mild heat, you can add a small can of green chiles.
- Cream cheese: If you want the texture to resemble a slow-cooker corn pudding recipe, you can throw half of a block of melted cream cheese into the batter.
- Ground beef: If you want to make this a heartier side, a pound of cooked and drained ground beef is a great option.
Allow the casserole to cool until it reaches room temperature. Transfer to an airtight container and store in the fridge for up to 3-4 days. If you’re not going to eat it the next day or within a few days, you can also freeze it for about a month.
What’s the Best Way to Prevent it from Sticking?
The natural sugar in this creamed corn casserole can cause it to stick. To prevent that, be sure to grease the slow cooker with nonstick cooking spray or use a crockpot liner.
Can I Double this Recipe?
While you can double the ingredients, keep in mind that this dish will rise as it cooks. You’ll need to leave enough room in the slow cooker to allow for this. You will also need to increase the cooking time.
Can I Make this Cheesy Corn Casserole in the Oven?
You sure can. In fact, I have this oven-baked Jiffy Cornbread Casserole you may like to try.
More Side Dish Recipes
- Hot German Potato Salad
- Zucchini Fritters
- Air Fryer Parmesan Potatoes
- Stick of Butter Rice
- Easy Baked Mac and Cheese
- Mashed Potatoes
- Scalloped Pineapple Casserole
Slow Cooker Cornbread Casserole
- 1 Crockpot
- 17 ounces cornbread muffin mix 2 (8.5 ounce) boxes
- 2 large eggs
- 15 ounces cream corn 1 can
- 15 ounces whole corn 1 can, drained
- 8 ounces sour cream
- 2 ounces butter melted, 1/2 stick
- ¾ cup milk
- 2 cups cheddar cheese shredded
- salt and pepper to taste
- In a large mixing bowl, combine cornbread muffin mix, eggs, milk, and sour cream. Blend together using an electric mixer for 1-2 minutes until smooth.
- Fold in the remaining ingredients and combine using a rubber spatula, scraping the edges of the bowl as you stir.
- Spay the bottom of a 7-quart slow cooker with nonstick cooking spray. Then pour out the mixture into the slow cooker, it will self-leve.
- Cover the slow cooker and cook on low heat for 4-5 hours or high heat for 2½-3 hours. Check periodically. Do not mix while cooking. Stick a wooden coffee stirrer (or any wooden longer stick) in the center of the mixture. If it comes out clean, the casserole is done cooking.
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