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Crockpot Corn Casserole

Crockpot corn casserole cooks low and slow into a tender, savory side with a set center and sharp cheddar throughout. Mix the batter right in one bowl, then let the slow cooker do the work.
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Prep Time 10 minutes
Cook Time 5 hours
Resting 15 minutes
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter melted
  • 1 cup sour cream
  • 2 eggs large
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 package (8.5 oz) corn muffin mix
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Grease the inside of a 4-quart slow cooker.
  2. In a large bowl, whisk together the melted butter, sour cream, and eggs.
  3. Stir in the drained corn, creamed corn, corn muffin mix, and cheddar until just combined.
  4. Spread the mixture evenly in the slow cooker.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, until the center is set and reaches 160°F.
  6. Turn off the slow cooker.
  7. Let the casserole rest, covered, for 15 minutes before serving.

Notes

For the best texture, avoid lifting the slow cooker lid while the casserole cooks. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may soften after thawing. For a gluten-free variation, use a certified gluten-free corn muffin mix.