Crockpot Cornbread Casserole is a creamy, buttery corn side with a soft, spoonable center, whole sweet kernels and melted cheddar in every scoop. It cooks in the slow cooker, so the oven stays free on Thanksgiving, Christmas or potluck day, and it serves 12.
How to make it: Stir everything together in one bowl, pour it into a greased 6-quart slow cooker, lay paper towels under the lid, and cook on HIGH for 2 to 3 hours or on LOW for 4 hours, until the center is set.
Why You’ll Love It
- The oven stays free: the slow cooker handles the corn while the oven takes care of the rest of the holiday meal.
- 10 minutes of prep: one bowl, one stir, then the slow cooker takes over.
- Warm on the buffet: serve it straight from the slow cooker with the cooker on and it stays warm for a few hours.
- Made for a crowd: 12 servings that travel to a potluck right in the slow cooker.
Ingredient Notes
Two kinds of corn: The creamed corn goes in with all its liquid; the whole kernel corn is drained. Together they give the best texture, creamy all through with whole kernels in each bite.
Corn muffin mix: Two 8.5-ounce boxes. Any 8.5-ounce box will do.
Butter: One stick (8 tablespoons), melted. Let it cool for a few minutes, and add it only after the eggs are mixed into the creamed corn, so the hot butter doesn’t cook the raw eggs.
Red pepper flakes: A dash of cayenne can stand in for them; it brings out the flavor without making the casserole spicy.
Ingredients
- 2 eggs, lightly beaten
- 2 cans creamed corn (15 ounces each), not drained
- 2 cans whole kernel sweet corn (15 ounces each), drained
- 2 boxes corn muffin mix (8.5 ounces each)
- 1 cup sour cream
- 8 tablespoons butter (1 stick), melted
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon crushed red pepper flakes
- 1 cup cheddar cheese, shredded
How to Make Crockpot Cornbread Casserole
1. Mix the eggs and creamed corn. In a large bowl, stir the eggs and creamed corn together until well mixed.
2. Add the rest. Add the drained whole kernel corn, corn muffin mix, sour cream, melted butter, seasoned salt, red pepper flakes and cheddar. Stir until no dry pockets of mix remain.
3. Fill the slow cooker. Lightly grease a 6-quart slow cooker and pour in the batter. Lay a double layer of paper towels just beneath the lid to catch the condensation, then cover.
4. Cook until set. Cook on HIGH for 2 to 3 hours or on LOW for 4 hours, until the center is set and reaches 165°F on a food thermometer. Watch the time, especially on HIGH: cooked too long, the edges burn.
5. Serve. Serve warm, straight from the slow cooker.
How to Get a Set Center Without Burnt Edges
The one thing to watch here is time. The middle has to set, but if it cooks too long the edges burn, and every slow cooker heats a little differently.
Choose LOW when you have the time. LOW gives the middle a chance to set before the outside gets too done. HIGH is faster, but newer slow cookers can run very hot on that setting. Older ones warm up slowly, which is why the range is wide: plan on 4 hours on LOW, and up to 6 on a slow cooker that runs cool.
Know your insert. A metal insert gets very hot very quickly and can burn the edges before the middle is done. A ceramic one heats more evenly and a little slower. With a metal insert, cook on LOW and keep an eye on it.
Use the right size and shape. The full batch fits a 6-quart slow cooker. A 3.5-quart casserole-style slow cooker or a 4-quart oval one works too, and if you have a choice, an oval or casserole shape is the one to reach for.
Keep the paper towels under the lid. The double layer catches the condensation, and that helps the casserole set up.
Check early, then test the center. Start looking at the low end of the time range, especially on HIGH. It’s done when the center is set and no longer jiggly, a toothpick in the middle comes out mostly clean, and the casserole feels firm but still moist.
Still soft in the middle? Let it sit for 15 minutes before serving, or take the lid off for the last 30 minutes of cooking.
Tips for Success
Why is my corn casserole dense?
It was probably over-mixed. Stir the batter only until no dry pockets of mix remain, then stop. Working it longer can make the casserole dense instead of light and creamy.
Can I mix it ahead of time?
Yes. Assemble the batter in the slow cooker insert the day before, cover it and keep it in the refrigerator until you are ready to cook. Then cook it as directed.
Variations
- Different cheese: pepper Jack for a little heat, or Monterey Jack or Colby Jack in place of the cheddar. You can also leave the cheese out of the batter and scatter it over the top for the last 30 minutes of cooking.
- A little heat: stir a can of diced green chiles or a minced fresh jalapeño into the batter before cooking.
- Richer: use 1/2 cup sour cream plus 4 ounces of softened cream cheese in place of the full cup of sour cream.
- Sweeter: stir in 1/3 cup honey or sugar, or use hot honey for a sweet and spicy pan.
Storage & Reheating
The texture is best on the first day, but leftovers keep. USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. For the freezer, wrap the casserole tightly in foil or seal it in an airtight container, and thaw it in the refrigerator. Reheat portions covered in the microwave or oven until they reach 165°F. Don’t reheat leftovers in the slow cooker.
What to Serve With It
Set it next to the big roast on a holiday table: slow cooker turkey breast for Thanksgiving, slow cooker ham steaks for Christmas or Easter, or a Sunday slow cooker pot roast with gravy. It goes just as well beside a big pot of chili. Round out the plate with a green vegetable such as smothered green beans. Baking instead of slow cooking? Try the oven-baked easy creamy corn casserole.
Frequently Asked Questions
What is the secret to moist cornbread casserole?
The cup of sour cream. You won’t taste it, but it keeps the casserole tender and moist. Then take it off the heat once the center sets; cooked too long, it dries out.
What is the difference between cornbread pudding and cornbread casserole?
The names overlap. The same corn and muffin-mix batter also goes by corn pudding or corn spoon bread, and it sits between a sweet cornbread and a creamy corn casserole. Cooked in a slow cooker, it comes out softer and more pudding-like than a baked pan.
What are the ingredients for a 5-ingredient corn casserole?
Creamed corn, drained whole kernel corn, sour cream, melted butter and corn muffin mix. Stir them together in the slow cooker and cook on HIGH for 2 to 3 hours, until cooked through. The recipe above adds eggs, cheddar and a pinch of seasoning.
Can I use fresh or frozen corn?
Yes. Use 4 cups of fresh corn kernels in place of the 2 cans of whole kernel corn, with no need to cook them first. Frozen corn works too; thaw it first. Keep the creamed corn as it is.
Can I make a half batch or a double batch?
Yes. Halve every amount for a smaller group. A double batch works as long as your slow cooker is large enough to hold it, and it will cook through.
Final Notes
Grease the insert well with butter or nonstick cooking spray; the casserole won’t stick and cleanup is easier. If you have a question or make this, tell me how it turned out in the comments.
Crockpot Cornbread Casserole
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Ingredients
- 2 eggs lightly beaten
- 2 cans creamed corn 15 ounces each, not drained
- 2 cans whole kernel sweet corn 15 ounces each, drained
- 2 boxes corn muffin mix 8.5 ounces each
- 1 cup sour cream
- 8 tablespoons butter 1 stick, melted
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon crushed red pepper flakes
- 1 cup cheddar cheese shredded
Instructions
- In a large bowl, stir the eggs and creamed corn together until well mixed.
- Add the drained whole kernel corn, corn muffin mix, sour cream, melted butter, seasoned salt, red pepper flakes and cheddar. Stir until no dry pockets of mix remain.
- Lightly grease a 6-quart slow cooker and pour in the batter. Lay a double layer of paper towels just beneath the lid to catch the condensation, then cover.
- Cook on HIGH for 2 to 3 hours or on LOW for 4 hours, until the center is set and reaches 165°F on a food thermometer. Watch the time, especially on HIGH: cooked too long, the edges burn.
- Serve warm, straight from the slow cooker.
