Crockpot Corn Casserole

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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Creamy crockpot corn casserole is an easy, set-and-forget crockpot side dish to save you from the holiday craze! Topped with sliced green onions, this sweet and savory casserole is like having cornbread and pudding in a single bite.

Why You’ll Love This Crockpot Corn Casserole

  • Always a Hit: From a bbq to the holidays, crockpot corn casserole is always a crowd favorite. It is both sweet and savory, making it perfect alongside just about any main dish.
  • Beginner-Friendly: You don’t need any experience to ace this easy casserole. Just mix everything together, set the crockpot and forget it until you’re ready to serve!
  • Creamy: Creamed corn, butter, sour cream, cheddar cheese and cream cheese combine to create an ultra rich corn casserole.
  • Save Oven Space: This corn casserole crockpot recipe will save you oven space and travels easily in the slow cooker.

What Is Corn Casserole?

Corn casserole, also commonly called corn pudding, is a traditional Southern side dish. It’s made with different kinds of corn: canned corn kernels, creamed corn and cornbread mix. Butter, milk, sour cream, cheese and eggs are added for creamy richness. Everything is blended and cooked until crisp around the edges, with a soft and creamy pudding-like center.

Ingredients arranged in bowls for crockpot corn pudding recipe. From top to bottom: eggs, butter, corn muffin mix, sour cream, milk, cream cheese, creamed corn, corn kernels, shredded cheddar cheese, granulated sugar, salt, pepper and green onions.

Recipe Ingredients

Sliced fresh green onions add texture and a savory flavor among all the sweet creaminess. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Sweet Corn: Use canned, frozen or fresh kernel corn.
  • Creamed Corn: Key ingredient to get the sweet and creamy texture.
  • Butter: Reduce the added salt by 1/4 teaspoon if you use salted butter.
  • Sour Cream: Don’t use Greek yogurt for this, you need the fat.
  • Cheese: Cheddar is my favorite, but any shredded cheese will work.
  • Milk: Whole milk is best. 2% will work too.
  • Eggs
  • Cornbread Mix: Jiffy cornbread mix is my favorite, but use whichever one you want. The box may also say corn muffin mix instead of cornbread mix.
  • Granulated Sugar: Light brown sugar is a great swap.
  • Salt and Pepper: Use kosher salt and freshly cracked pepper.
  • Cream Cheese: Full-fat will create the best creamy texture.
  • Green Onions: An optional garnish that adds a lot of savory flavor.
Bowl of sweet and creamy crockpot corn casserole in front of a slow cooker set on a cutting board.

How to Make Slow Cooker Corn Casserole

Set the crockpot to cook on HIGH or LOW depending on how much time you have before serving. Scroll to the recipe card at bottom of the post for full detailed instructions. 

  • Make the Batter: Stir to combine all ingredients in a bowl, except for the cream cheese.
  • Spread and Top: Transfer batter to a greased crockpot. Spread into an even layer and add the cubed cream cheese on top.
  • Cook and Stir: Cover and cook until golden brown and the center is set. Stir the casserole a couple of times in the first hour of cooking.
  • Garnish and Serve: Top with green onions and serve immediately. Enjoy!
A wooden spoon scooping out a serving of slow cooker corn pudding out of a crockpot.

Chef’s Tips & Variations

  • Don’t Over-Mix: Only stir the batter until just-combined. Over-mixing can lead to a rubbery casserole.
  • Southwestern Twist: Add a 4 oz can of drained diced green chilis for tangy heat. For more heat, you can use a diced jalapeño.
  • Swap the Cheese: Shredded cheddar cheese is the traditional choice. However, you can also use shredded mozzarella, Colby Jack or even pepper jack cheese.
  • Hold the Sugar: You can skip the added sugar for a slightly less sweet, more savory corn pudding.
  • Add Bacon: Crumble some cooked bacon and mix it into the pudding for added smokey goodness.
A bowl of sweet corn pudding with chopped green onions on top and a spoon scooping out a bite.

What to Serve with Corn Pudding

Often served for the holidays or summer bbq, this crockpot corn casserole pairs well with just about anything! Here are a few tasty ideas:

A serving of sweet and creamy crockpot corn casserole in a bowl topped with sliced green onions with a crockpot full of corn pudding in the background.

How to Store & Reheat Leftovers

Don’t freeze leftovers of this crock pot corn casserole recipe as the texture will change.

  • Store: Place cooled leftovers in an airtight container and store in the fridge for up to 5 days.
  • Reheat: Microwave for up to a minute, or until warmed through. For larger portions, heat it in the oven at 300°F for about 15 minutes.
Landscape photo of corn pudding.
5 from 2 votes
Print Pin Recipe
Yield: 8 servings

Crockpot Corn Casserole

This crockpot corn casserole recipe with cream cheese and cheddar is the sweet, rich and creamy side your holiday menu needs. An easy set-it-and-forget-it crockpot side dish that saves you oven space and travels easily!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes

Ingredients

  • 2 (15 oz) cans sweet corn, drained
  • 2 (15 oz) cans creamed corn, do not drain
  • ½ cup unsalted butter, melted
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • ¾ cup milk
  • 2 large eggs
  • 2 (8.5 oz) boxes Jiffy cornbread mix
  • ¼ cup granulated white sugar, optional
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 oz cream cheese, cubed
  • Sliced green onions, optional garnish

Instructions 

  • Mix all ingredients except the cream cheese in a large mixing bowl until well combined.
  • Spray the bottom of a 6 quart (or larger) crockpot with non-stick cooking spray.
  • Add mixture to the crockpot and spread into an even layer. Place the cubed cream cheese on top.
  • Cover the slow cooker and cook on high for 4 to 5 hours, or low for 7 to 8 hours, until the cornbread pudding has cooked through. Occasionally stir the pudding in the first hour or two of cooking to incorporate the cream cheese.
  • Serve with sliced green onions on top and enjoy!

Notes

Store: Place cooled leftovers in an airtight container and store in the fridge for up to 5 days.
Reheat: Microwave for up to a minute, or until warmed through. For larger portions, heat it in the oven at 300°F for about 15 minutes.
Don’t Over-Mix: Only stir the batter until just-combined. Over-mixing can lead to a rubbery casserole.
Southwestern Twist: Add a 4 oz can of drained diced green chilis for tangy heat.
Swap the Cheese: Shredded cheddar cheese is the traditional choice. However, you can also use shredded mozzarella, Colby Jack or even pepper jack cheese.
Hold the Sugar: You can skip the added sugar for a slightly less sweet, more savory corn pudding.
Add Bacon: Crumble some cooked bacon and mix it into the pudding for added smokey goodness.

Nutrition

Serving: 1 serving, Calories: 735kcal, Carbohydrates: 90g, Protein: 16g, Fat: 38g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.5g, Cholesterol: 126mg, Sodium: 1235mg, Potassium: 526mg, Fiber: 7g, Sugar: 29g, Vitamin A: 1352IU, Vitamin C: 10mg, Calcium: 222mg, Iron: 3mg

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.