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Crockpot Corn Casserole

Crockpot corn casserole combines cream-style corn, whole kernel corn, sour cream, and corn muffin mix in an easy slow cooker recipe. It cooks until set, with a soft, tender center and lightly golden edges.
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Prep Time 10 minutes
Cook Time 5 hours
resting 10 minutes
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating
  • 0.5 cup unsalted butter melted and cooled slightly
  • 1 cup sour cream
  • 2 eggs large
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 box (8.5 oz) corn muffin mix

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Lightly coat the inside of a 4-quart slow cooker with cooking spray.
  2. In a large bowl, whisk together the melted butter, sour cream, and eggs.
  3. Stir in the cream-style corn and drained corn.
  4. Add the corn muffin mix and stir just until combined.
  5. Transfer the batter to the slow cooker and spread it evenly.
  6. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center is set and reaches 160°F on an instant-read thermometer.
  7. Turn off the slow cooker and uncover.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, stir the batter just until combined. Refrigerate leftovers for up to 4 days; freeze leftovers for up to 2 months. A gluten-free corn muffin mix can work as a dietary swap.