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Crockpot Corn Casserole

Slow Cooker Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 (15 oz) cans whole kernel corn, drained
  • 1 (15 oz) can creamed corn
  • 1 (8 oz) container sour cream
  • 1 (8.5 oz) box corn muffin mix (Jiffy)
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup diced green chiles (optional)

Method
 

  1. In a large bowl, stir together the drained corn, creamed corn, sour cream, corn muffin mix, melted butter, eggs, salt, pepper, and green chiles (if using) until well combined.
  2. Coat the slow cooker insert with nonstick spray, pour in the batter, and smooth the top. Cover and cook on high for 3 to 3.5 hours or low for 5 to 6 hours, until the edges are golden and the center is just set.
  3. Sprinkle the shredded cheddar over the top, cover, and cook another 15 minutes until melted and bubbly. Let rest 10 minutes before serving.

Notes

If you like a firmer casserole, use 2 boxes of corn muffin mix. For a hint of spice, add the optional green chiles. Letting it rest a few minutes before serving helps it slice cleanly.