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!!!

  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.

  9. About how much is a serving?

  10. Can you double or triple this recipe?

    • I have doubled it before. You need to add some time to the cooking time if you double. Triple will make A LOT! Definitely add time for that as well.

  11. This maybe a silly question but do you add all the he ingredients on the corn bread box also or just the mix and the corn and the sour cream and butter? Thank you

  12. Are you able to make this recipe the night before a pot luck and it still taste as great?

  13. I was wanting to try this, we will have about 28 people. Would would you recommend? I’m just not sure that doubeling would be enough?
    Also if this is mad in the am, how would you recommend reheating ???? Thank you

    • If you want to make it in the morning, I’d recommend doing it in the crockpot if you have one available. That timing would work out great for you. A double recipe does make quite a lot. It may be enough if it’s one of many side dishes that you’re serving. I do think there are some people who have made a triple batch.

  14. For the sour cream is it one full 16oz container? Thanks!

  15. I have this in the crock pot right; does it needed to be stirred at all while cooking? Thanks 🙂

  16. Eggs or no eggs?

  17. Can I cook it totally over night then around 9am put it on keep warm setting about 2hrs before a pot luck?

  18. Would this recipe(original 6 quart) fit in a 1.5 quart slow cooker?

  19. Does this come out crispy on top like in the oven? Don’t care for it being soggy on top.

    • It’s somewhere between crispy and soggy 😉 You can always pop it under the broiler for a minute or two to brown the top more if you like.

  20. Have you ever made this on low? If so, how much time for it on low?

    • I have this in the crockpot now and also wondered about cook time on low. Didn’t realize the cook time is 2-3 hours less than another recipe I’ve used and now worried it’ll overcook before dinner today.

  21. I followed exact directions but it seems so soggy. Can I drain some of the juices off or just keep cooking It until it drys out some. Or how about leaving cover off crockpot for awhile ?

    • Leaving the lid off the crockpot should help. That’s odd that it’s soggy. Corn Casserole is soft though and a bit pudding like in texture. It won’t be dry like cornbread.


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