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

Serves: 6 servings

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

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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  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.

    • dutchgirl says:

      I would just use the fresh corn, and google “cornbread mix recipe”. You should be able to find a recipe that is equivalent to a mix, and use that instead. I don’t use boxed mixes either and when I want to try a recipe that uses one, that’s what I do.

  2. Jane Bachman says:

    I am allergic to sour cream…is there anything else I could use? Thanks!!!

    • I can’t think of a non-dairy item that would work, but someone else who knows more about that type cooking might now.

    • I wonder if yogurt would work …

    • Vegan sour cream is a great substitute! You can usually find it in the produce department of grocery stores with salad. If your looking for a cheaper alternative, plain Greek yogurt does well too but the taste is a bit different. Hope this helps!

  3. I would love to double this recipe… Any ideas how long that will take to cook in the crockpot?

  4. For the slow cooker corn casserole – Can I use GLUTEN FREE
    corn bread mix ?

  5. This is a wonderful recipe. Does it matter what shape crock pot I use … large oval or round?

  6. You are a life savor. Every year my grandmother made the corn casserole for Thanksgiving and Christmas. I learned how to make and passed that on to my oldest daughter. But this year we have ended up with no oven to cook it and I was devastated but your recipe for making it in the slow cooker is my life savoir. Thank you sooooo much. Really from the bottom of my heart. To me you saved one of my traditions.

  7. Can i double the recipe?

  8. I have made this many times but always baked it in the oven. I also added 1 egg to the recipe and 1 pack of sweet-n-low and used a whole stick of margarine. I think I will cut back on the margarine after seeing your recipe. The crock pot sounds like a good option for taking this to a pot luck.


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