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Crockpot Corn Casserole

Crockpot corn casserole cooks low and slow into a tender, set casserole with a golden, lightly textured top. Made with cream-style corn, whole-kernel corn, and corn muffin mix, it’s an easy slow cooker side dish.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 cup sour cream
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15 oz) whole-kernel corn drained
  • 1 box (8.5 oz) corn muffin mix

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Coat the inside of a 4-quart slow cooker with nonstick cooking spray.
  2. In a large bowl, whisk together the melted butter, eggs, and sour cream.
  3. Stir in the cream-style corn, drained whole-kernel corn, and corn muffin mix until combined.
  4. Transfer the mixture to the slow cooker.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center is set and registers 160°F.
  6. Turn off the slow cooker and uncover it.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, check that the center is set and registers 160°F. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a lighter option, replace the sour cream with plain Greek yogurt.