This Crock Pot Corn Casserole is rich, creamy, and holiday-ready. Mix everything in 10 minutes, let the slow cooker do the work, and enjoy a crowd-pleasing side that tastes like corn pudding without tying up the oven.
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Why You'll Love Crock Pot Corn Casserole
This Crock Pot Corn Casserole is one of our family favorites for the holidays. It's so rich, creamy, and easy to make, with the soft texture of corn pudding and a little more structure from the cornbread mix.
I make this for Thanksgiving, Christmas, parties, and weeknight dinners. It pairs so well with turkey, ham, barbecue, and other holiday favorites. Let the Crock Pot do the work while you work on other sides, like my Make-Ahead Sweet Potato Casserole, Stick of Butter French Onion Rice, or Brown Sugar Green Bean Bundles.
Prep Time: 10 minutes
Serves: 12 (great for bigger meals!)
Cooking Difficulty: Easy
I hope this one lands on your holiday table this year, too!
Ingredient Notes
- Whole-kernel corn: Drain it well so excess liquid does not keep the center from setting. Thawed frozen corn or fresh corn kernels can also be used. Pat them dry before adding.
- Creamed corn: Adds moisture, sweetness, and that soft corn pudding texture. Do not drain it, and keep it in the recipe even when using fresh or frozen whole-kernel corn.
- Diced green chiles: Add mild flavor without making the casserole very spicy. Leave them out for a more traditional flavor or replace them with diced jalapeños for extra heat.
- Eggs: These help bind the casserole so it holds together when served. Lightly beat them before mixing.
- Jiffy corn muffin mix: This mix gives the casserole its slightly sweet cornbread flavor and helps the center set. Another cornbread mix can work, but the sweetness and texture may vary.
- Sour cream: Makes the casserole creamy and balances the sweetness of the cornbread mix. Full-fat sour cream gives the richest texture, but light sour cream or plain Greek yogurt can also work.
- Butter: Adds flavor and keeps the casserole from tasting dry. Melt it and let it cool slightly before mixing it with the eggs.
- Cheddar cheese: Medium or sharp cheddar both work well. Freshly shredded cheese melts more smoothly, but bagged shredded cheese is fine for a shortcut.
- Optional garnish: Top the finished casserole with sliced green onions or chives before serving.
Crock Pot Corn Casserole Variations
This recipe is so easy to change without completely changing up the texture.
- Use pepper jack in place of some or all of the cheddar for more spice.
- Leave out the green chiles for a more traditional corn casserole.
- Add diced jalapeños instead of green chiles for more heat.
- Use Colby Jack, Monterey Jack, or a cheddar blend.
- Add cooked, crumbled bacon before serving.
Do not add a ton of extra liquid. Salsa, milk, cream, and undrained whole-kernel corn can leave the center runny.
For more easy casseroles, try my Crack Potato Casserole, Frito Pie, or Cowboy Cornbread Casserole.
How to Make Crock Pot Corn Casserole
- Mix the casserole. Stir together the drained corn, creamed corn, green chiles, eggs, Jiffy mix, sour cream, melted butter, and cheddar cheese until combined. Do not overmix.
- Add to the slow cooker. Grease a 6-quart slow cooker, pour in the mixture, and spread it evenly.
- Cook. Cover and cook on LOW for about 4 hours. Remove the lid during the last 30 minutes to help the center set.
- Check for doneness. The edges should be set and lightly golden, the center should no longer look wet, and the middle should reach 160°F. If needed, cook uncovered for another 20 to 30 minutes. Let rest for 10 minutes before serving.
Optional: Garnish with green onions or chives for a flavor boost and pretty finish!
Step-by-Step Recipe Video
How to Make Corn Casserole in the Oven
You can bake this corn casserole in the oven, too! This will result in a crisper, more browned top and shorter cooking time.
Pour the mixed ingredients into a greased baking dish. Bake at 350°F for 55 to 60 minutes, or until the edges are lightly browned and the center is set. Allow it to rest for about 10 minutes before serving.
Storage and Reheating
Storage: Transfer leftover corn casserole to an airtight container and refrigerate it within two hours of serving. Store it in the refrigerator for up to three to four days.
Reheating: Reheat individual servings in the microwave until warmed through. For a larger amount, place the casserole in a covered baking dish and reheat at 350°F.
Add a small spoonful of sour cream or a little butter if the leftovers seem dry.
Freezing: You can freeze corn casserole! Allow the casserole to cool completely, then transfer it to an airtight freezer-safe container. Freeze it for up to two to three months for the best texture.
When you're ready to serve it again, thaw it overnight in the refrigerator before reheating. Cover and warm it in a 350°F oven until heated through. The texture may be slightly softer after freezing, but the flavor should still be amazing.
Leslie's Helpful Tips
- Make it ahead: Mix the slow cooker corn casserole up to one day in advance and refrigerate it in a covered bowl. Transfer it to the greased slow cooker when ready to cook, adding a little extra time since the mixture is cold.
- Cook on LOW: Low heat helps the center set evenly without drying out the edges.
- Drain the corn well: Excess liquid can leave the casserole runny.
- Use an oval slow cooker: A wider, shallower layer cooks more evenly than a deep layer in a small or round Crock Pot.
- Remove the lid near the end: Uncover for the last 30 minutes so steam can escape and the center can finish setting.
- Let it rest: Wait about 10 minutes before serving so the casserole firms up and scoops more cleanly.
- Keep it warm carefully: Switch to WARM after cooking and crack the lid if condensation builds up. Watch the edges so they do not dry out.
- For a golden top: Transfer the cooked casserole to an oven-safe dish and bake at 375°F for 5 to 10 minutes. You can use the removable insert only if the manufacturer confirms it is oven-safe.
- Do not double it in one slow cooker: Use two Crock Pots so the center cooks through before the edges dry out.
FAQ & Troubleshooting
More Easy Holiday Sides
I hope you love this holiday favorite! 🌽 If you give the recipe a try, I'd love to hear what you think. Just rate and/or review in the comments. And make sure to add me as a preferred source on Google to see more of my content in search results!
Crock Pot Corn Casserole
Equipment
- 6-Quart Crock Pot
Ingredients
- 15.25 oz canned corn drained
- 15.25 oz canned creamed corn
- 4 oz canned diced green chiles
- 2 large eggs
- 8.5 oz Jiffy corn muffin mix (1 box)
- 8 oz sour cream
- ½ cup melted butter (1 stick)
- 2 cups shredded cheddar cheese
- chopped green onions (optional)
Instructions
- Mix: Stir together the drained corn, creamed corn, green chiles, eggs, Jiffy mix, sour cream, melted butter, and cheddar cheese until just combined.
- Add to slow cooker: Grease a 6-quart slow cooker, add the mixture, and spread evenly.
- Cook: Cover and cook on LOW for about 4 hours. Remove the lid for the last 30 minutes.
- Finish: Cook until the edges are set, the center is no longer wet, and the middle reaches 160°F. Rest for 10 minutes before serving.
Notes
- Use a 6-quart oval Crock Pot for the most even cooking.
- Drain the whole-kernel corn well to prevent a runny center.
- Stir just until combined. Do not overmix.
- Cook on LOW for the best texture.
- Remove the lid for the last 30 minutes. The casserole is done when the center no longer looks wet and reaches 160°F.
- Let rest for 10 minutes before serving.
- For a golden top, transfer the cooked casserole to an oven-safe dish and bake at 375°F for 5 to 10 minutes.
- Make ahead up to 1 day and refrigerate in a covered bowl.
- Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Very simple, yet very tasty. Took it to a potluck and it was a big hit.
I measured my crockpory and have 12 cups =3 quarts oval crockpot should I just cut time in half?
I wouldn't adjust the time at all, just keep an eye on it as it cooks! If it starts looking firm around the edges, it's close to done (middle should be set and not jiggly).