<strong>Why is my corn pudding too dry?</strong>

Overcooking can cause dryness. Next time, shorten the cook time slightly. For now, you can add 1/4 cup sour cream or a few tablespoons of melted butter to make it richer.

Crock Pot Corn Casserole

Name: Crock Pot Corn Casserole
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
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; 1/2 cup melted butter ((1 stick)); 2 cups shredded cheddar cheese; chopped green onions ((optional))

5 from 2 votes

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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.

crock pot corn casserole in a slow cooker, with a spoon.

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Today, I'm sharing one of those recipes I've been meaning to write down for the longest time. This is one of our family's favorite recipes for holidays and parties!

I use this recipe all the time. It's easy enough for a weeknight but special enough for a meal like Christmas dinner or Thanksgiving. It's so easy to make ahead of time, letting the Crock Pot do its thing while I prep other side dishes, like my Sweet Potato Casserole with Canned Sweet Potatoes, Stick of Butter French Onion Rice, or these Brown Sugar Green Bean Bundles.

Your guests will love the flavor and you'll love how simple it is to add to a holiday spread!

Why You'll Love This Recipe

So easy to prep: with casseroles, the Crock Pot does all the work! You just mix a few ingredients together and pour them into your slow cooker.
Rich, creamy, and delicious: this Jiffy corn casserole is such a knockout dish that everyone loves. It's got a rich, creamy base with a little bit of flavor from the green chiles.
A holiday staple: This is the perfect holiday side dish because a) it's an easy one to prep and b) it pairs beautifully with all of your traditional holiday dishes.

Ingredient Notes

15.25 oz canned corn (drained) Regular canned whole-kernel corn works best. Be sure to drain it well so the casserole doesn't turn watery. You can substitute about 1 ½ cups frozen or fresh corn (thawed and patted dry) if you prefer.
15.25 oz canned creamed corn This adds moisture and that classic "pudding-like" texture. Don't drain this can - it needs the liquid. If you can't find creamed corn, pulse half a can of regular corn in a food processor with a splash of milk.
4 oz canned diced green chiles Adds mild flavor without much heat. If you want more spice, use fire-roasted green chiles or swap in a small can of diced jalapeños. For no spice at all, you can omit.
2 large eggs Eggs help bind the casserole so it holds together when scooped. Use room temperature eggs for even mixing.
8.5 oz Jiffy corn muffin mix (1 box) The Jiffy mix is the shortcut that makes this recipe so easy. It provides sweetness, structure, and the perfect cornbread flavor. If you don't have Jiffy, you can use another 8-9 oz cornbread mix.
8 oz sour cream Adds creaminess and balances the sweetness from the Jiffy mix. Full-fat sour cream works best for richness, but light sour cream or even plain Greek yogurt can be substituted.
½ cup melted butter (1 stick) Let the butter cool slightly before mixing with the eggs so they don't scramble. Margarine or plant-based butter can also work.
2 cups shredded cheddar cheese Freshly shredded cheddar melts better than pre-bagged cheese (which has anti-caking starch). Medium or sharp cheddar works great, but feel free to swap part of it for pepper jack, Monterey Jack, or Colby Jack for different flavor.
Optional: green onions or chives for garnish

Additions & Substitutions

Use pepper jack cheese instead of cheddar for a little bit of a kick! 🔥
If you happen to have fresh corn on hand, go for it. You'll need about 4 total cups of corn kernels, with half of that lightly mashed.
Want it extra spicy? Use jalapenos instead of green chiles.
If you want a sweeter casserole, use the honey-flavored Jiffy cornbread mix.

For more yummy casseroles, try my Crack Potato Casserole or this Cowboy Cornbread Casserole!

How to Make Crock Pot Corn Casserole

ingredients for corn casserole in a bowl before mixing.

corn casserole mixture in a crock pot before cooking.

Mix everything together. In a large mixing bowl, combine 1 can (15.25 oz) drained whole-kernel corn, 1 can (15.25 oz) creamed corn, 1 can (4 oz) diced green chiles, 2 large eggs, 1 box (8.5 oz) Jiffy corn muffin mix, 1 cup (8 oz) sour cream, ½ cup (1 stick) melted butter, and 2 cups shredded cheddar cheese. Stir until the mixture is evenly incorporated and there are no dry streaks of muffin mix.
- Tip: Lightly whisk the eggs before adding to ensure they mix in smoothly. Let the melted butter cool for a couple of minutes so it doesn't scramble the eggs. For best melting, shred your own cheddar instead of using bagged cheese.
Cook in the Crock Pot.
Spray the inside of a 6-quart slow cooker with cooking spray (or lightly grease with butter). Pour the corn mixture into the crock and spread it evenly. Cover with the lid and cook on LOW for 4 hours. About 30 minutes before serving, remove the lid to allow excess steam to escape - this helps the center set and prevents the casserole from becoming too wet.
- Doneness cues: The edges should be golden and set, while the center should be just slightly jiggly. If after 4 hours the middle isn't set, continue cooking for 30-60 minutes more. For a faster option, cook on HIGH for 2-3 hours (check the center around the 2-hour mark).

Optional: Garnish with green onions or chives for a flavor boost and pretty finish!

Alternate Oven Method

This can be baked in the oven if you're short on time. Just pour mixed ingredients into a baking dish prepared with cooking spray and bake at 350 degrees for 55-60 minutes.

Step-by-Step Video Tutorial

spoon in corn pudding, garnished with green onions.

More Helpful Tips & Tricks

Make ahead: if needed, you can mix the ingredients and pop them in the Crock Pot to store in the refrigerator overnight. When you're ready to bake, just put the Crock Pot on low! This can be done up to 24 hours in advance.
If you're a Crock Pot liner fan, you can use one with this corn casserole for easier cleanup!
If you like a crunchy top, transfer the Crock Pot liner to the oven set to 375 degrees for 5-10 minutes. (Most Crock Pot liners are oven-safe up to a certain temperature; check your model just to make sure.) Just don't transfer to the oven with a liner - you'll have a huge mess on your hands. 😉
Leftovers: Transfer leftovers to an airtight container after serving - this casserole tends to soak up other flavors in the fridge. Enjoy within 3-4 days.
This casserole freezes well! After cooking, transfer to an aluminum baking dish (not the Crock Pot). Freeze for up to 6 months for best flavor. When ready to serve, thaw overnight in the refrigerator, then bake at 350°F for 15-20 minutes (covered) until warmed through.

FAQ & Troubleshooting

Yes! Cook on HIGH for 2-3 hours or LOW for 4-5 hours. Check doneness early - the edges should be set and golden, and the center just slightly jiggly.

Yes - just use a larger slow cooker (8-qt) or two separate 6-qt Crock Pots. Double everything evenly, and plan for a slightly longer cook time if it's all in one slow cooker.

Jiffy mix has added sugar, so use another cornbread mix without sugar, or balance with extra salt (about 2 tsp) and cheese (add ½ cup shredded).

Overcooking can cause dryness. Next time, shorten the cook time slightly. For now, you can add ¼ cup sour cream or a few tablespoons of melted butter to make it richer.

It likely needs more time to cook. Add 20-30 minutes of cook time and check again. Removing the lid for the last 30 minutes will also help excess moisture evaporate.

leslie lambert, author of lamberts lately.

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.

5 from 2 votes (1 rating without comment)

3 Comments

Susan C says:

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Very simple, yet very tasty. Took it to a potluck and it was a big hit.

Sherry says:

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I measured my crockpory and have 12 cups =3 quarts oval crockpot should I just cut time in half?

1. Leslie Lambert says:
  
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  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).