Slow Cooker Corn Casserole

slow cooker corn casserole

 

Corn casserole is one of those dishes that shows up at potluck suppers in the South and Mid-West.  You can find the recipe in many church cookbooks.

It’s a combination of corn and very moist cornbread that tastes slightly sweet.  Not dessert sweet, but “ooh, let me eat more of this” sweet.  It goes great with any kind of meat on the grill.  I think sliced tomatoes pair up with it nicely too.  They’re almost entirely opposite of corn casserole in flavor and color.

We had friends over for the 4th of July and I decided to try making this in the slow cooker.  It worked great and kept the kitchen cool too.

Here’s what you’ll need:  

corn casserole ingredients

 

Slow Cooker Corn Casserole

Yield: 6 servings

Ingredients

  • 1 can corn, drained
  • 1 can cream style corn
  • 1 cup sour cream
  • 1 package Jiffy cornbread mix
  • 4 Tbs. butter, melted

Instructions

  1. Spray the inside of the crock with cooking spray.
  2. Stir all the ingredients together and pour into the crock.
  3. Cook on high for 3-4 hours.
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If you love using your slow cooker, check out our All Slow Cooker Weekly Meal Plan.  It’s got all the planning done for you (including the grocery list) so you can go enjoy summer!

This is day 66 in our 100 Days of Summer Slow Cooker Recipes series.  Find the other posts by clicking here.

100 Days of Summer Slow Cooker Recipes

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Comments

  1. Hi, your recipes look delicious but I was wondering how to make some of them if I don’t have canned goods or boxed goods in my pantry. Often I have fresh vegetables and am trying to use them up. Do you have a way to show recipes using fresh or pantry ingredients instead of canned or boxed ones?

    • Margie, I don’t have an automatic way to sort recipes like that, but I do have recipes using fresh ingredients. Try putting in the search bar the name of the veggie you want to use and see what pops up.

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