Easy Crock Pot Corn Casserole

Why You’ll Love This Recipe

I love this recipe because it takes just five minutes to prep, but tastes like something I spent much longer on. It’s rich, cheesy, and full of corn flavor, with the perfect balance of savory and sweet. Plus, it’s made right in the crock pot, which means I can save oven space and keep it warm until serving—perfect for busy holiday meals or weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans cream style corn

• 2 cans whole sweet corn, drained

• 2 (8.5 oz) boxes corn muffin mix

• 8 oz (1 cup) sour cream

• 1 cup shredded cheddar cheese

• 1 stick (½ cup) butter, melted

Directions

I start by spraying my slow cooker with nonstick spray to keep things from sticking. Then I dump in all the ingredients: cream style corn, drained whole corn, corn muffin mix, sour cream, cheese, and melted butter.

Once everything’s in the pot, I stir it all together until it’s well combined. I cover the slow cooker and set it to HIGH for 2 to 3 hours. It’s done when the center is set and the edges are golden and pulling slightly away from the sides.

Once it’s finished, I can switch the slow cooker to WARM to keep it ready to serve whenever we’re ready to eat.

Servings and timing

This recipe makes 12 to 15 servings, making it perfect for holidays or feeding a crowd.

• Prep Time: 5 minutes

• Cook Time: 3 hours on HIGH

• Total Time: 3 hours 5 minutes

Variations

Sometimes I like to add chopped green chilies or diced jalapeños for a little kick. I’ve also stirred in crumbled cooked bacon or green onions for extra flavor. If I want a sweeter version, I use a honey cornbread mix. And for a slightly firmer texture, I reduce the sour cream slightly or bake it instead of using the slow cooker.

storage/reheating

Leftovers store beautifully. I keep them in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual servings or warm the whole batch in the oven at 325°F until heated through. If it starts to dry out, I add a little extra butter or a splash of milk before reheating.

FAQs

Can I make this ahead of time?

Yes, I’ve mixed everything together the night before, stored it in the fridge, and then poured it into the slow cooker to cook fresh the next day.

Can I bake this instead of using the slow cooker?

Absolutely. I pour the mixture into a greased 9×13 baking dish and bake at 350°F for about 45–55 minutes, or until the center is set and the top is golden.

Can I use only one type of corn?

I wouldn’t recommend skipping either type—the combo of cream style and whole corn gives the perfect balance of creamy and chunky texture.

What kind of cheese works best?

Cheddar is my favorite for flavor and melt, but I’ve also used a Mexican blend or even pepper jack for a little extra spice.

Can I freeze leftovers?

Yes, I let the casserole cool completely, then store it in freezer-safe containers. It reheats best in the oven but works in the microwave too.

Conclusion

Easy Crock Pot Corn Casserole is one of those no-fail, comfort food sides that I keep coming back to. Whether I’m hosting a holiday meal or just need something simple and delicious to round out dinner, this dish always gets rave reviews. It’s creamy, cheesy, and packed with sweet corn flavor—everything I want in a casserole, with none of the fuss.