Crock Pot Corn Casserole

Cooked corn casserole in white bowl with spoon inserted into the casserole.

Crock pot corn casserole is the ideal side dish for Thanksgiving because it pairs wonderfully with roasted turkey, cranberry sauce, mashed potatoes, and green bean casserole.

Course corn recipe, holiday casserole, Side Dish

Cuisine American

Prep Time 5

Cook Time 2 30

Total Time 2 35

Servings

Calories 365kcal

Author Anne Clark

Equipment

crock pot (slow cooker)
measuring cup(s)
measuring spoons

Ingredients

½ cup butter, divided and melted
14.75 ounces can of cream style sweet corn
15.25 ounces can of whole kernel corn, drained
8.5 ounces Jiffy corn muffin mix (comes in a small box)
2 eggs, beaten
8 ounces sour cream
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon onion powder
¼ teaspoon black pepper

Instructions

Coat the bottom of your crock pot with ¼ cup of the melted butter.
In a large bowl, mix together the remaining melted butter, cream corn, whole kernel corn, Jiffy corn muffin mix, eggs, sour cream, sugar, vanilla extract, onion powder, and black pepper. Tip: a whisk works well for this step.
Pour the mixture into your crock pot/slow cooker (I use a 6-quart capacity). Do not stir but do make sure the batter is evenly spread out.
Put the lid on and cook on high for 2-½ hours or until the edges are browned and the center is soft set. Add an additional 15 minutes if the center isn't quite set, however, it's common for the center to be a little soft. Stir the casserole before serving.

Notes

To store leftovers, place them in an airtight container in the refrigerator and use within 3 days. Leftover corn casserole can be reheated in the microwave or oven until heated through. If it's a bit dry, you can sprinkle a little water on top before reheating to add moisture.

Nutrition