Slow Cooker Cornbread Casserole

Corn chowder cooked in a slow cooker, stirred with a wooden spoon.

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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.

Prep Time10

Cook Time5

Total Time5 10

Course: Side Dish

Cuisine: American

Keyword: Slow Cooker Cornbread Casserole

Servings: servings

Calories: 423kcal

Equipment

1 Crockpot

Ingredients

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

Instructions

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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