Crock Pot Corn Casserole
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.
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
Calories: 331kcalCarbohydrates: 27gProtein: 9gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 555mgPotassium: 174mgFiber: 2gSugar: 6gVitamin A: 644IUVitamin C: 6mgCalcium: 175mgIron: 1mg
