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–+ servings
a crock pot full of corn casserole with a large serving spoon scooping up serving
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Corn Casserole

This Slow Cooker Corn Casserole is creamy, buttery, and incredibly easy to make with Jiffy mix, sweet corn, sour cream, and cheese. It's the perfect holiday side dish when you need to save oven space.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: American
Keyword: corn, crock pot, crockpot, easy side dish, side dish, side dish recipe, slow cooker, thanksgiving sides
Servings: 12
Author: Carrian Cheney

Equipment

Ingredients

  • 2 Cans Creamed Corn 14.75 oz each
  • 3 Cups Frozen Sweet Corn
  • 2 Boxes Jiffy Corn Muffin Mix 8.5 oz each
  • 8 oz Sour Cream
  • ½ Cup Butter melted, 1 stick
  • 1 Cup Cheddar Cheese grated
US Customary - Metric

Instructions

  • Mix all the ingredients in a bowl (except the cheese) then pour into a greased slow cooker.
    2 Cans Creamed Corn, 3 Cups Frozen Sweet Corn, 2 Boxes Jiffy Corn Muffin Mix, 8 oz Sour Cream, ½ Cup Butter
  • Cook on high for 2 hours or on low for 4 hours.
  • During the the last 20 minutes, add the cheese and place the lid back on.
    1 Cup Cheddar Cheese

Video

Notes

To make it in the oven, use 1 can creamed corn, 1 ½ cups corn, and one box of Jiffy. In the slow cooker we had to beef it up or it turned out too thin, however it was unnecessary to double all of the ingredients. Pour into a greased casserole dish and bake at 350 degrees F for 40-45 minutes. Add cheese for the last 5 minutes.

Nutrition

Serving: 1cup | Calories: 410kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 668mg | Potassium: 307mg | Fiber: 5g | Sugar: 11g | Vitamin A: 556IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 2mg