Crock Pot Corn Casserole Recipe
Introduction
This Crock Pot Corn Casserole is a creamy, comforting side dish that’s perfect for any occasion. With a blend of sweet corn and cheesy corn muffin mix, it’s incredibly easy to prepare and cooks beautifully in a slow cooker, freeing up your oven and your time.
Ingredients
- ½ cup salted butter (melted)
- 2 eggs
- 17 ounces Jiffy Corn Muffin Mix (two 8.5 oz packages)
- 3 cups frozen corn kernels (thawed)
- 30 ounces creamed corn (two 15 oz cans)
- 1 ½ cups sour cream
- 2 tablespoons grated onion
Instructions
- Step 1: Grease a 6-quart slow cooker thoroughly to prevent sticking.
- Step 2: In a large bowl, combine the melted butter, eggs, corn muffin mix, thawed corn kernels, creamed corn, sour cream, and grated onion. Mix until well blended.
- Step 3: Spread the mixture evenly into the prepared slow cooker.
- Step 4: Cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the casserole is set and a toothpick inserted in the center comes out clean.
Tips & Variations
- For added flavor, stir in ½ cup shredded cheddar cheese before cooking.
- Use fresh corn instead of frozen for a sweeter, fresher taste when in season.
- If you prefer a crispier top, transfer the casserole to a baking dish and broil for a few minutes after slow cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overcooking when reheating to keep the casserole moist and tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different kind of corn muffin mix?
Yes, other brands can work, but Jiffy is recommended for its texture and flavor. Adjust cooking times as needed if using a different mix.
Can this recipe be made in the oven instead of a slow cooker?
Yes, bake in a greased 9×13-inch baking dish at 350°F (175°C) for about 45-55 minutes or until set and golden on top.
PrintCrock Pot Corn Casserole Recipe
A creamy and easy crock pot corn casserole made with a blend of creamed corn, frozen corn, Jiffy Corn Muffin Mix, and sour cream, perfect as a comforting side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours (high) or 4 to 5 hours (low)
- Total Time: 2 hours 10 minutes to 5 hours 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Ingredients
- ½ cup salted butter, melted
- 2 eggs
- 17 ounces Jiffy Corn Muffin Mix (two 8.5 oz packages)
- 3 cups frozen corn kernels, thawed
- 30 ounces creamed corn (two 15 oz cans)
- 1 ½ cups sour cream
- 2 tablespoons grated onion
Instructions
- Prepare slow cooker: Grease a 6-quart slow cooker thoroughly to prevent sticking during cooking.
- Mix ingredients: In a large bowl, combine the melted butter, eggs, Jiffy Corn Muffin Mix, thawed frozen corn kernels, creamed corn, sour cream, and grated onion. Stir until all ingredients are well blended.
- Cook the casserole: Spread the mixture evenly into the prepared slow cooker. Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours until the casserole is set and cooked through.
Notes
- Make sure to thaw frozen corn before mixing for even cooking.
- Use a slow cooker of at least 6 quarts to ensure enough space for the casserole to cook evenly.
- You can add shredded cheese or diced jalapeños for a cheesy or spicy variation.
- Check doneness by ensuring the casserole is firm and set in the center before serving.
- If the top seems too moist, leave the lid off for the last 15 minutes to allow some moisture to evaporate.
Keywords: crock pot corn casserole, slow cooker corn casserole, creamed corn casserole, easy side dish, holiday side, comfort food
