This Crock Pot Corn Casserole is rich, creamy, and perfect for holidays. Combine the ingredients in about 10 minutes, let the slow cooker do the work, and serve a crowd-pleasing side that has the texture of corn pudding without taking up oven space.
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This is a family favorite that works for weekday meals and special occasions. It’s simple enough to throw together any night, yet it feels special alongside holiday mains. The slow cooker frees up oven space and lets you focus on other sides while this finishes.
It’s easy to make ahead: mix the ingredients and refrigerate the insert or a covered bowl, then set the Crock Pot when you’re ready. The creamy texture and mild flavor from the green chiles make it popular with guests and family alike.
Why You’ll Love This Recipe
- Easy prep: Mix everything and let the slow cooker do the work.
- Rich and creamy: The combination of creamed corn, sour cream, and cheese creates a pudding-like casserole that’s comforting and flavorful.
- Holiday-ready: Makes a reliable, crowd-pleasing side that pairs well with traditional holiday dishes.
Ingredient Notes
- 15.25 oz canned corn (drained): Use whole-kernel corn and drain well to avoid a watery casserole. You can substitute 1½ cups thawed frozen corn or fresh kernels.
- 15.25 oz creamed corn: This provides moisture and the pudding-like texture; do not drain. If unavailable, pulse some regular corn with a splash of milk.
- 4 oz diced green chiles: For mild flavor. Use jalapeños or fire-roasted chiles for more heat, or omit for no spice.
- 2 large eggs: Room-temperature eggs bind the casserole.
- 8.5 oz Jiffy corn muffin mix (1 box): A convenient shortcut for texture and sweetness. Any similar cornbread mix (8–9 oz) will work.
- 8 oz sour cream: Adds creaminess; full fat gives the best texture, but plain Greek yogurt can substitute.
- ½ cup melted butter (1 stick): Let cool slightly before mixing with eggs to prevent scrambling.
- 2 cups shredded cheddar cheese: Freshly shredded melts best. Swap in pepper jack or Monterey Jack for variation.
- Optional: sliced green onions or chives for garnish.
Additions & Substitutions
- Swap cheddar for pepper jack to add a little heat.
- If using fresh corn, aim for about 4 cups total kernels with half lightly mashed to mimic creamed corn texture.
- Use jalapeños instead of green chiles for more spice.
- Try the honey-flavored Jiffy mix for a sweeter casserole.
How to Make Crock Pot Corn Casserole
- Mix everything together. In a large 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 no dry streaks remain.
- Cook in the Crock Pot. Lightly spray a 6-quart slow cooker with cooking spray or grease with butter. Pour in the mixture and spread it evenly. Cover and cook on LOW for 4 hours. About 30 minutes before serving, remove the lid to let excess steam escape so the center can set. If the center is not set after 4 hours, cook an additional 30–60 minutes. For a quicker option, cook on HIGH for 2–3 hours, checking around 2 hours.
Optional: Garnish with sliced green onions or chives before serving.
Alternate Oven Method
Oven option: Pour the mixed ingredients into a greased 9×13 baking dish and bake at 350°F for 55–60 minutes, or until the center is set and the edges are golden.
Step-by-Step Video Tutorial
More Helpful Tips & Tricks
- Make ahead: Mix ingredients up to 24 hours in advance and refrigerate the insert or a covered bowl. Cook when ready.
- Crock Pot liners: Liners make cleanup easier if you prefer to use them.
- For a crunchy top: After slow-cooking, transfer the casserole to a 375°F oven for 5–10 minutes to brown the top (check that your liner is oven-safe or transfer the casserole to a baking dish).
- Leftovers: Store in an airtight container in the refrigerator for 3–4 days.
- Freezing: After baking, transfer to an aluminum pan and freeze up to 6 months. Thaw overnight, then reheat covered at 350°F for 15–20 minutes until warmed through.
FAQ & Troubleshooting
Yes. Cook on HIGH for 2–3 hours or LOW for 4–5 hours. The edges should be set and golden while the center remains slightly jiggly.
Yes. Use a larger slow cooker (8-qt) or two 6-qt Crock Pots. If all in one slow cooker, expect a longer cook time.
Use a cornbread mix without added sugar or increase the salt and cheese slightly to balance sweetness.
Overcooking can dry it out. Next time shorten the time. To rescue a dry batch, stir in ¼ cup sour cream or a few tablespoons of melted butter.
It likely needs more time. Add 20–30 minutes and remove the lid for the last 30 minutes to help moisture evaporate.
Crock Pot Corn Casserole
Details
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Total Time: 4 hrs 10 mins
- Servings: 12
- Calories: 331 kcal (approx.)
Equipment
- 6–7 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 all ingredients (except green onions) in a large bowl until combined.
- Spray the inside of the Crock Pot and pour in the corn mixture.
- Cook on LOW for 4 hours. Remove the lid about 30 minutes before serving to allow excess steam to escape. If the center is still not set, cook an additional 30–60 minutes. Alternatively, cook on HIGH for 2–3 hours and check doneness around 2 hours.
- Garnish with green onions and serve.
Notes
- Cook times: LOW 4–5 hours, HIGH 2–3 hours. Remove lid for the last 30 minutes to help the center set.
- Doneness cues: edges should be golden and set; center slightly jiggly.
- Make ahead: mix ingredients up to 24 hours in advance and refrigerate.
- Oven method: bake in a greased 9×13 dish at 350°F for 55–65 minutes.
- Variations: use pepper jack or Monterey Jack, jalapeños for heat, or honey Jiffy for sweetness.
- Storage: refrigerate leftovers in an airtight container for 3–4 days.
- Freezer: freeze in an aluminum pan up to 6 months. Thaw overnight and reheat at 350°F for 15–20 minutes.
Nutrition Facts (per serving, approximate)
- Calories: 331 kcal
- Carbohydrates: 27 g
- Protein: 9 g
- Fat: 22 g
- Sodium: 555 mg
I hope you love this family favorite! If you try the recipe, please leave a rating and a comment to let others know how it turned out.