This easy Crock Pot Corn Casserole recipe is made with Jiffy corn muffin mix, canned sweet corn and is one of the best holiday side dishes!
THE PERFECT HOLIDAY SIDE DISH
Every Thanksgiving, we always do a FRIED TURKEY and traditional sides like MAC & CHEESE, STUFFING and MASHED POTATOES, but I like to introduce at least one new dish a year. And this year, it is this Crock Pot Corn Casserole or as my family calls it, 'Sweet Corn Spoon Bread'. It's a twist between sweet corn bread and corn casserole.
TIPS FOR MAKING THIS SIDE DISH RECIPE
- If you are going to be taking this to someone's house, it travels well.
- I have tested this recipe in a traditional oval slow cooker and a casserole slow cooker (as you can see in the video and photos). Personally, I found this recipe works best in the casserole slow cooker. It will still turn out in the oval slow cookers but I think the presentation is nicer in the casserole version.
- To make in the oven: Preheat to 375f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Bake for about 35-45 minutes (until the center is set and not jiggly.)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- corn muffin mix
- cream-style sweet corn
- whole kernel sweet corn
- salted butter
- eggs
- milk
- honey (or sugar)
- sour cream
HOW TO MAKE CROCK POT CORN CASSEROLE:
In a large mixing bowl combine all of the ingredients. Mix thoroughly.
Spray 3.5-quart casserole crock pot with nonstick cooking spray. Pour batter into the prepared slow cooker.
Cover and cook on high for 3 hours or low for 6 hours.
Then serve!
CRAVING MORE RECIPES?
CROCK POT SWEET CORN SPOON BREAD
Ingredients
- 2 (8.5 oz) boxes corn muffin mix
- 2 (14.75 oz) cans cream-style sweet corn
- 2 (15 oz) cans whole kernel sweet corn, drained
- ¼ cup (½ stick) salted butter, melted
- 2 eggs, beaten
- 1 cup milk
- ⅓ cup honey or sugar
- 1 cup (8 oz) sour cream
Instructions
- In a large mixing bowl combine all of the ingredients. Mix thoroughly.
- Spray 4-quart casserole crock pot with nonstick cooking spray. Pour batter into the prepared slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours.
- Then serve!
Video
Notes
- To make in the oven: Preheat to 375f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Bake for about 35-45 minutes (until the center is set and not jiggly.)
Nutrition
Originally published: November 2018
Updated & republished: November 2020
Dorothy Macrae
Is this a casserole or corn bread and do you drain the can of corn?
John
If I wanted to spice it up. do you think 1 4 Oz can of chopped jalapeños would be sufficient?
Linda C. Vitale
Will be making this for Thanksgiving
Kay M Pihl
I have seen recipes that add cheddar cheese as topping. Do you think the cheddar cheese goes well with the honey and sweet taste?
Aileen
I made this last Easter and I'm making it again today. Everyone loves it! Not difficult to make and not too sweet either but just right imo. Thanks Brandie!
Aileen
Re: my earlier reply. This isn't just for my Easter table lol. I'm making it for Thanksgiving too! I love it and so did all the adults.
Morgan
Hi Brandie! Looking to do this in a 5qt crockpot. Do you think it would cook through without overcooking the bottom/edges if I doubled the recipe? Maybe just add a quarter extra? Trying to serve 20-24 people.
Rachael
I’m making this for the first time n the crockpot..always use oven but need oven space for other dishes. We are eating at 2pm. I’m debating start it now and cook it on high for 3-4 hours (it’s 830am by me right now) n put it on warm when done or cook it on slow and hope it’s done by 2pm..HELP!!
Brandie @ The Country Cook
Hi Rachael, sorry I am just now seeing this. You can always finish it off in the oven if necessary!
Becky
I'm currently making this right now - dry run for Thanksgiving in my new crock pot casserole. At the end of 3 hours it's not done in the middle.
I'm going to try another hour, but I'm afraid it will get too done on the edges.
Advice?
(I'm wishing I had tried the low 6 hour method.)
Becky
I’ve always wanted one, so this recipe gave me the nudge I needed to get a casserole crockpot. I will make it for Thanksgiving. I’m doing a dry run this week.
Do you usually do the high or low cooking method?
Pat
I would like to take this to a pot luck. Could I cook it as directed and then keep it on low to serve later?
Christine Cunningham
I just made this tonight! I used JIFFY vegetarian corn bread mix. It is very sweet, so if that's how you like it, then you're all set. Next time I'll probably reduce the amount of sugar to the taste of our family. Also, it took ours 4 hours on high in the slow cooker. At 3 hours it was still soupy in the middle. But that's OK, you can scoop from the side if you are in a pinch.
Robin Simpson
Could I used sweetened can milk and eliminate the milk and sugar or maybe use the sugar but use Almnd Milk unsweetened for fewer calories?
Megan @ Ginger Tastes and Travels
This is definitely something new to me. My mom makes scalloped corn every Thanksgiving but I've never had a spoon bread before. It looks interesting 🙂 Thanks for sharing it!
Kimmy
I'm confused. In the comments someone asked if you added the honey bc you did not use sweet cornbread mix like Jiffy, and you replied and said that was correct. About 2 comments later someone asked what kind of mix you use and you said Jiffy in your reply. So now I'm officially confused lol. Help.
Sherry
I am sure the honey or sugar help to sweeten the corn. It sounds delicious.
Monica Ackerman
Looks so delicious! Thinking about trying it for Thanksgiving. Does using honey versus sugar change the taste of it at all?
Brandie @ The Country Cook
Not really. I like that touch of honey flavor but it doesn't make a huge impact either way 🙂
Iris Croskery norquay
How much cornmeal is in a box of cornmeal we get our cornmeal in a bag so I don't know what the measurements would be for your recipe
Brandie @ The Country Cook
You’ll want to use a pre-packaged corn muffin mix for this recipe. Like Jiffy mix or Martha White cornbread mix.
Jenny
Can you make this a day ahead and just set it in the fridge and reheat? Can't use the oven and stove so all I'll have is the crockpot
Vicki R Rupe
I'll be making this for Thanksgiving; several family members have dairy allergies, I should be able substitute the milk & sour cream. Correct? This sounds so yummy.
Brandie @ The Country Cook
Hey Vicky - I would do a test run first. Just to make sure it comes out how you want. I haven't tried it dairy-free but it seems like it should work okay. 🙂
Rebekah
What kind of corn bread mix do u Recommend
Brandie @ The Country Cook
I use Jiffy (in the box.) It comes out perfect every time. 🙂
Angie
409 calories a serving...but what is the serving size?
Brandie @ The Country Cook
I am pretty generous with serving sizes. So, about a cup.
Pat
This sounds delicious. There will only be my husband and myself this year for Thanksgiving. Would it be possible to half this recipe and make it in a 3 1/2 quart round crockpot? That’s all I have.
Brandie @ The Country Cook
Hi Pat! Absolutely! This recipe should be easy to cut in half. Just keep an eye on your cooking time. 🙂
Becky
I'm making this for Thanksgiving this year, too ! Since honey/sugar is listed, I'm assuming you used regular corn bread mix and not the sweet variety (Jiffy) ?
Brandie @ The Country Cook
Hi Becky - exactly! It doesn't make it overly sweet (in my humble opinion) 😉