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Recipe compliments of www.ITISAKEEPER.com

A serving of Slow Cooker Corn Casserole topped with chopped parsley on a white plate, with a spoon and fresh parsley in the background.

Slow Cooker Corn Casserole

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This Slow Cooker Corn Casserole is the perfect side for any meal. The corn, cornbread mix, sour cream and cheese make the best, easy corn-filled casserole.
Prep Time : 5 minutes
Cook Time : 3 hours
Total Time : 3 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Calories: 648kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 30.5 ounces Cream style corn, 2, 15.25 ounce cans
  • 29.5 ounces Whole sweet corn, 2, 14.75 ounce cans, drained
  • 17 ounces Corn muffin mix, 2, 8.5 ounce boxes
  • 1 cup Sour cream
  • 1 cup Cheddar cheese, shredded
  • ½ cup Butter, melted
  • 1 teaspoon All Purpose Seasoning

Instructions
 

  • All all the ingredients to the crock of a slow cooker.
  • Stir until completely combined.
  • Cover and cook on HIGH for 2-3 hours or low for 4-6 hours, or until cooked through and center is set.

Christina's Notes

  • Don’t Overmix the Batter: Stir until just combined. Overmixing makes the casserole dense instead of spoon‑soft and fluffy.
  • Use Room‑Temperature Ingredients: Cold sour cream or eggs can cause uneven cooking. Let them warm up slightly so the batter blends smoothly and cooks consistently.
  • Know When It’s Done: The center is set but still slightly jiggly. The edges pull away from the sides.

MY NOTES