Crock Pot Corn Casserole
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 9×13 baking dish with nonstick cooking spray. Bake for about 35-45 minutes (until the center is set and not jiggly.)
- PLEASE NOTE: If you have a slow cooker with a metal insert, please pay attention to your cooking times. The problem with slow cooking with metal inserts is they tend to burn foods like this (casseroles, etc.) because the metal gets very hot, very quickly so it burns the outer edges before the middle can get done. As opposed to traditional ceramic inserts that heat a little more evenly and a little slower. If using metal, I suggest cooking on low and keeping an eye on it throughout the process. Please use your own knowledge of your slow cooker to adjust cooking times. There are so many different, types, shapes, sizes of slow cookers these days. Some older ones warm up super slowly and new ones can get burning hot very quickly so that is why there is a wide range of cooking times. I do not recommend using a round slow cooker for this recipe. It should be a casserole or oval slow cooker.
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 (or a 4 quart oval slow cooker) with nonstick cooking spray. Pour batter into the prepared slow cooker.
Cover and cook on low for 4-6 hours. (Note: you can cook on high for 2-3 hours but be careful and keep an eye so that it doesn’t burn – some slow cookers run VERY hot when on high – especially newer ones.) See my notes above.
Then serve!
CRAVING MORE RECIPES?
Originally published: November 2018
Updated & republished: November 2020
Crock Pot Corn Casserole
Ingredients
Instructions
- In a large mixing bowl combine all of the ingredients. Mix thoroughly.
- Spray 3.5 quart casserole crock pot (or a 4 quart oval crock pot) with nonstick cooking spray. Pour batter into the prepared slow cooker.
- Cover and cook on low for 4-6 hours. (Note: you can cook on high for 2-3 hours but be careful and keep an eye so that it doesn't burn – some slow cookers run VERY hot when on high – especially newer ones)
- Then serve!
Notes
- PLEASE NOTE: If you have a slow cooker with a metal insert, please pay attention to your cooking times. The problem with slow cooking with metal inserts is they tend to burn foods like this (casseroles, etc.) because the metal gets very hot, very quickly so it burns the outer edges before the middle can get done. As opposed to traditional ceramic inserts that heat evenly and a little slower. If using metal, I suggest cooking on low and keeping an eye on it throughout the process. Please use your own knowledge of your slow cooker to adjust cooking times. There are so many different, types, shapes, sizes of slow cookers these days. Some older ones warm up super slowly and new ones can get burning hot very quickly so that is why there is a wide range of cooking times. I do not recommend using a round slow cooker for this recipe. It should be a casserole or oval slow cooker.
- To make in the oven: Preheat to 375f degrees. Spray a 9×13 baking dish with nonstick cooking spray. Bake for about 35-45 minutes (until the center is set and not jiggly.)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
this recipie is a game changer for me. I get up early and put it on at 9AM and mealtime it’s ready. I always struggle with strategically planning dish times in the oven. it was delish!
This was very good and so simple. I was totally out of oven space so decided to make this last minute and was so glad I did. I almost never use my little casserole crock pot like yours and this was the perfect time to use it. Everyone loved it so thank you!
The flat, casserole or rectangle style of slow cooker works great for egg casserole, (breakfast casserole or a.k.a. crustless quiche’), among many other recipe’s.
Delicious!!! This was my first time making a corn casserole ever and I decided to serve it for Thanksgiving. I made your corn casserole as written and baked it in the oven. OMG – it was perfect, Everybody loved it. Thank you for sharing such an easy and delicious recipe.
I’m so happy you decided to give it a try! I know it can be tricky trying new recipes on Thanksgiving – ha! Thanks SO much for taking the time to come back and comment.
Is this a casserole or corn bread and do you drain the can of corn?
If I wanted to spice it up. do you think 1 4 Oz can of chopped jalapeños would be sufficient?
yes my hubby has used 4oz before. was just enough
Will be making this for Thanksgiving
I have seen recipes that add cheddar cheese as topping. Do you think the cheddar cheese goes well with the honey and sweet taste?
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!
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.
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.
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!!
Hi Rachael, sorry I am just now seeing this. You can always finish it off in the oven if necessary!
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.)
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?
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?
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.
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?
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!
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.
I am sure the honey or sugar help to sweeten the corn. It sounds delicious.
Looks so delicious! Thinking about trying it for Thanksgiving. Does using honey versus sugar change the taste of it at all?
Not really. I like that touch of honey flavor but it doesn’t make a huge impact either way 🙂
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
You’ll want to use a pre-packaged corn muffin mix for this recipe. Like Jiffy mix or Martha White cornbread mix.
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
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.
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. 🙂
What kind of corn bread mix do u Recommend
I use Jiffy (in the box.) It comes out perfect every time. 🙂
409 calories a serving…but what is the serving size?
I am pretty generous with serving sizes. So, about a cup.
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.
Hi Pat! Absolutely! This recipe should be easy to cut in half. Just keep an eye on your cooking time. 🙂
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) ?
Hi Becky – exactly! It doesn’t make it overly sweet (in my humble opinion) 😉
Can the milk, honey, AND sour cream be substituted with 1-3/4 cup of buttermilk?
I’ve never done that so I can’t tell you how it would turn out. If you try it, please let me know!