Crockpot Corn Casserole Recipe (easy & delicious)

Crockpot Corn Casserole Recipe is one of the easiest side dishes I make, and it always turns out soft, sweet, and creamy.

This slow cooked corn casserole recipe takes about 10 minutes to prep and cooks on low for 4 to 5 hours, which makes it perfect when the oven is busy. The difficulty level is very easy, so even beginners can make it with no stress.

I love making this for Easter, Thanksgiving, Christmas, weekend dinners, and potlucks. It uses simple pantry staples like Jiffy cornbread mix, canned corn, butter, eggs, and sour cream.

Everything mixes in one bowl, then the slow cooker does the rest.

The texture comes out moist and tender every time. You can serve it with turkey, ham, barbecue, or roast chicken.

You will enjoy how simple it is to prepare and how warm and comforting it tastes on your table.

Which is Best Corn Type For This Corn Casserole

Why You’ll Love This Crockpot Corn Casserole

I have made this dish many times, and it always turns out soft, rich, and full of flavor. It is one of those recipes that feels homemade but takes very little work.

Here is why this recipe stands out:

• Very easy prep – Everything mixes in one bowl. No fancy steps.
• Perfect slow cooker side dish – It cooks on low while you focus on other food.
• Moist and creamy texture – Sour cream and cream-style corn keep it soft.
• Great for holidays or weeknights – It fits both big meals and simple dinners.
• Kid-friendly taste – The sweet corn flavor makes it a hit with kids.

I also love that this Crockpot Corn Casserole Recipe does not dry out like oven versions sometimes do. The slow cooking keeps it tender every time.

Crockpot Corn Casserole Recipe Ingredients

Unsalted Butter (½ cup, melted)
Butter adds rich flavor and helps keep the casserole moist. I use real unsalted butter so I can control the salt level. Melting it first helps it blend smoothly with the cornbread mix.

Jiffy Cornbread Mix (2 boxes, 8.5 ounces each)
Jiffy gives the casserole structure and a slightly sweet taste. I like this brand because it is easy to find and gives steady results. It blends well with the butter and eggs.

Large Eggs (2)
Eggs help bind everything together. They give the casserole a soft but firm texture once cooked. I always use large eggs for the right balance of moisture and structure.

Cream-Style Corn (2 cans, 15 ounces each)
This adds natural sweetness and creamy texture. Do not drain these cans. The liquid inside helps create that smooth and moist finish I love in this dish.

Whole Kernel Sweet Corn (2 cans, 15 ounces each, drained)
This gives the casserole real corn bites and texture. I always drain it well so the mixture does not get watery. It adds balance to the cream-style corn.

Sour Cream (1 cup, 8 ounces)
Sour cream makes the casserole rich and tender. It keeps everything soft while cooking low and slow. I use full-fat sour cream for the best flavor and texture.

How To Make Crockpot Corn Casserole

Prepare the Crockpot

Lightly spray the crockpot insert with nonstick cooking spray. Even if using a nonstick insert, spraying makes serving the casserole much easier and prevents sticking around the edges.

Melt the Butter

Place the ½ cup butter into a large microwave-safe mixing bowl. Microwave in 20-second intervals until just melted. The butter should be fully melted but not boiling hot.

Overheating can cause the eggs to scramble when added later, so keep the butter warm but not excessively hot.

Add the Cornbread Mix

Add both boxes of Jiffy cornbread mix to the melted butter. Stir gently to combine. Mixing the cornbread mix into the butter first helps absorb the heat and prevents the eggs from cooking prematurely when added.

Mix in the Eggs

Add the 2 large eggs to the mixture. Stir until well combined. The mixture should begin to thicken slightly as everything blends together.

Add the Corn

Stir in:

• 2 cans (15 ounces each) cream-style corn (do not drain)
• 2 cans (15 ounces each) whole kernel sweet corn, completely drained

Draining the whole kernel corn thoroughly is important to prevent excess liquid in the casserole. Simply remove the lid and tilt the can over the sink to allow all extra liquid to drain before adding.

Optional substitution: If using frozen corn instead of canned whole kernel corn, thaw completely and measure approximately 30 ounces before adding to ensure proper consistency and even cooking.

Add the Sour Cream

Add 1 cup (8 ounces) sour cream to the bowl. This ingredient gives the casserole its rich, moist texture, so it should not be skipped.

Combine the Mixture

Stir all ingredients together until fully combined. Make sure there are no dry pockets of cornbread mix. The batter will be thick but slightly loose due to the corn and sour cream.

Transfer to the Crockpot

Pour the mixture into the prepared crockpot. Use a spatula to spread it into an even layer to ensure uniform cooking.

Place the lid securely on the crockpot.

Cook on Low

Cook on LOW for 4 to 5 hours.

Cooking on low is essential. Using the high setting can cause the edges to overcook or burn while the center remains undercooked. Low heat ensures the casserole cooks evenly from edge to center.

• If the crockpot runs slightly hotter, begin checking around 4 hours.
• If using a traditional ceramic crockpot that cooks slower, allow closer to 5 hours before checking.

Check for Doneness

The casserole is done when:

• The top is fully set and looks solid.
• The center feels firm when gently touched.
• The casserole no longer jiggles when the crockpot insert is lightly shaken.

Some moisture spots on top may appear due to condensation from the lid. If preferred, place a clean kitchen towel under the lid during cooking to absorb excess moisture.

Serve and Keep Warm

Once fully cooked, switch the crockpot to the Keep Warm setting if serving later. This keeps the casserole warm without overcooking, making it ideal for holidays and large gatherings.

Scoop and serve directly from the crockpot. The texture should be moist, tender, and rich with sweet corn flavor throughout.

Tips & Notes

• Do not cook on high. The edges may burn before the center cooks.
• Melt the butter gently so it does not scramble the eggs.
• Drain the whole kernel corn very well.
• If using frozen corn, thaw and measure about 30 ounces.
• Place a clean kitchen towel under the lid to catch extra moisture.
• Check doneness by gently touching the center for firmness.

Variations You Can Try

Don’t Do These Mistakes While Making

Cooking on High – This causes uneven cooking and dry edges.

Not Draining Corn – Extra liquid makes the casserole too soft.

Overheating Butter – Hot butter can cook the eggs too soon.

Opening Lid Often – Heat escapes and slows cooking time.

Using Small Crockpot – The mixture needs space to cook evenly.

Serving Ideas With Crockpot Corn Casserole

After making this Crockpot Corn Casserole Recipe many times, I’ve tried it with different main dishes to see what tastes best together.

The sweet and creamy texture pairs so well with savory meats. When you plan your meal, you can mix and match based on what you’re cooking.

Here are my favorite ways to serve it:

• Roasted turkey – The soft corn casserole balances the rich turkey flavor perfectly.
• Baked ham – The slight sweetness of the casserole pairs beautifully with salty ham.
• Grilled chicken – The smoky flavor from the grill tastes great with the creamy corn base.
• Pulled pork – The tender pork and sweet corn combo is always a hit.
• Simple green salad – If you want a lighter plate, the fresh greens balance the richness.

When I serve this dish, I notice people always go back for seconds. You can make it the star side dish on your table, or you can keep it simple and pair it with a salad for an easy weeknight dinner.

How to Store Leftover & Reheat

• Let the casserole cool completely before storing.
• Place leftovers in an airtight container.
• Store in the refrigerator for up to 4 days.
• For longer storage, freeze in freezer-safe containers for up to 2 months.

To reheat, scoop a portion into a microwave-safe dish and heat in short intervals, stirring between each round. You can also reheat in the oven at 300°F until warmed through.

If frozen, thaw overnight in the fridge before reheating. The texture stays soft and moist if reheated gently.

Other Cooking Methods You Can Try

If you do not want to use a slow cooker, this recipe can bake in the oven. Pour the mixture into a greased 9×13-inch baking dish and bake at 350°F for about 45 to 55 minutes until the center is set.

You can also use a casserole dish in a covered Dutch oven at low heat. Keep the temperature steady and check for firmness in the center. The oven method cooks faster, but the crockpot method gives a softer texture.

This Crockpot Corn Casserole Recipe is one of my favorite slow cooker sides because it is simple, creamy, and always turns out right.

It uses basic pantry items and needs very little hands-on time. The slow cooking makes it soft and full of sweet corn flavor in every bite.

I truly enjoy making this recipe at home because it feels comforting and easy at the same time. I hope you try this Crockpot Corn Casserole Recipe soon and see how simple it is to make.

When you do, share your cooking experience with us and don’t forget to follow us on Pinterest for more easy recipes like this one.