Ultimate Crockpot Corn Casserole (Corn Pudding)
This slightly sweet, slightly savory Crockpot Corn Casserole recipe is a must for your holiday table! Using a packet of cornbread mix as the base this next-level corn pudding features both cream-style and whole- kernel corn for the ultimate corn flavor, delicious served as is or with your favorite add-ins. It’s the perfect halfway point between cornbread and creamed corn!
What Makes This Recipe So Good
- Depending on if you cook this Crockpot Corn Casserole on high or low, you can choose the texture of this casserole, cooking it on HIGH for a classic corn casserole, or on LOW for a more tender finish.
- This Slow Cooker Corn Casserole recipe is suited to so many different types of add-ins! Diced jalapeños, green chiles, crispy bacon, and green onions would all be delicious stirred into the batter. You can also drizzle hot honey on top just before serving!
- Because you’re serving it straight out of your Crockpot insert, it travels well so is great for taking to potlucks and holiday gatherings!
Chef’s Tips
- Try to use a ceramic rather than metal slow cooker insert as it will make it less likely the bottom of your casserole will burn. if you only have a metal one, watch it closely!
- If you want a gooey, richer casserole add 1 cup shredded cheddar cheese to the corn and egg mixture. Pepper Jack, Monterey Jack or Colby Jack will all also work well.
- If you prefer a sweeter corn casserole, add 2 tbsp of sugar to the mixture when you add the cornbread mix. This is not recommended if your cornbread mix is already the sweet kind.
More Easy Holiday Recipes
- Sweet Potato Crunch Casserole
- Easy Sweet Potato Cobbler Recipe
- How To Smoke A Bone-in Turkey Breast
- Easy Glazed Cranberry Cheesecake Recipe
- Sautéed Sweet Potatoes Recipe
- Old Fashioned Jellied Cranberry Sauce
Crockpot Corn Casserole
Equipment
- 6-quart slow cooker
- cooking spray
Ingredients
- 1 box Jiffy cornbread or corn muffin mix (6–8.5 ounce)
- 1 can cream-style sweet corn (14–15 ounces)
- 1 can whole kernel sweet corn (14–15 ounces, drained)
- ¼ cup butter (melted, ½ stick)
- 1 cup sour cream
- 1-2 eggs (beaten – use 1 for a creamier pudding, 2 for firmer texture)
Instructions
- Spray the insert of a 6-quart slow cooker (or larger) with nonstick spray.
- In a large bowl, combine both the corns (including cream corn), sour cream, melted butter, and beaten eggs. Stir well.
- Stir in the cornbread mix until no dry spots remain.
- Pour into the prepared slow cooker, cover, and cook on HIGH for 2½–3 hours, until the center is fully set. Cooking on LOW for 4–6 hours is also an option for a more hands‑off, tender outcome. The casserole is done when it's firm in the center. Watch carefully, especially if your insert is metal—it can overheat the edges; use ceramic inserts when possible or monitor closely.
- Serve warm, directly from the Crockpot. Garnish with optional green onions or herbs, if desired.
Notes
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
