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!
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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.