Crockpot Sweet Corn Casserole
This easy, cheesy crockpot sweet corn casserole is pure comfort food with a golden cheese crust and creamy, sweet corn base. Perfect for holidays, potlucks, or cozy weeknights, it’s a hands-off recipe that delivers nostalgic flavor with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 10 minutes (low) or 2 hours 10 minutes (high)
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided (3/4 cup in batter, 1/4 cup for topping)
- Optional: 1/4 cup grated parmesan cheese
- Optional: Chopped green onions or chives
- Optional: Canned green chilies
- Optional: Swap butter with olive oil
- Optional: Substitute Greek yogurt for sour cream
- Optional: Use gluten-free cornbread mix
- Optional: Lactose-free cheese or plant-based butter
Instructions
- Coat the inside of your crockpot with nonstick spray or a thin layer of butter.
- In a large mixing bowl, whisk together melted butter, sour cream, and eggs until smooth.
- Stir in whole kernel corn and creamed corn, mixing gently.
- Sprinkle in corn muffin mix, salt, and black pepper. Fold together just until combined.
- Fold in 3/4 cup of the shredded cheddar cheese and parmesan if using.
- Transfer the batter to the prepared crockpot and smooth the top.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until set in the center and golden around the edges.
- About 15 minutes before serving, sprinkle the remaining 1/4 cup cheddar over the top. Replace the lid and let it melt.
- For extra crispness, crack the lid or prop it open with a spoon for the last 10 minutes.
- Let the casserole rest for 10-15 minutes before serving.
- If casserole is too runny, remove lid for last 20 minutes. If too firm, stir in a splash of milk and warm through.
Notes
For gluten-free, use a gluten-free cornbread mix. For dairy-free, swap butter and sour cream with plant-based versions and use vegan cheese. Shred your own cheese for best melt. Crack the lid for a crispier cheese crust. Leftovers deepen in flavor and reheat well. You can bake in a 9×13-inch dish at 350°F for 45-55 minutes if you don’t have a crockpot.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 260
- Sugar: 7
- Sodium: 420
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
Keywords: corn casserole, crockpot, slow cooker, comfort food, cheesy casserole, holiday side, potluck, easy recipe, sweet corn, gluten-free option