Crock Pot Sweet Corn Spoon Bread
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5 from 4 votes


This Crock Pot Sweet Corn Spoon Bread recipe is made with Jiffy corn muffin mix, canned sweet corn and is one of the best holiday side dishes!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Side Dish
Cuisine: American
Keyword: Crock Pot Sweet Corn Casserole
Servings: 12
Calories: 409kcal
Author: Brandie @ The Country Cook


  • 2 (8.5 oz) boxes corn muffin mix
  • 2 (14.75 oz) cans Libby's Cream-Style Sweet Corn
  • 2 (15 oz) cans Libby's Whole Kernel Sweet Corn, drained
  • 1/4 cup (1/2 stick) salted butter, melted
  • 2 eggs, beaten
  • 1 cup milk
  • 1/3 cup honey or sugar
  • 1 cup (8 oz) sour cream


  • In a large mixing bowl combine all of the ingredients. Mix thoroughly.
  • Spray 3.5-quart casserole crock pot (or a 5-quart oval 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!


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.) 


Calories: 409kcal | Carbohydrates: 64g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 599mg | Potassium: 363mg | Fiber: 5g | Sugar: 23g | Vitamin A: 595IU | Vitamin C: 7.3mg | Calcium: 76mg | Iron: 1.8mg