Crockpot Corn Casserole
This crockpot corn casserole combines sweet corn muffin mix, sour cream, and creamy corn for a hands-off side dish with golden edges and tender interior.
Ingredients
Main
- 8.5 oz corn muffin mix
- 1 cup sour cream
- 0.5 cup unsalted butter melted
- 1 15 oz can cream-style corn
- 1 15 oz can whole kernel corn drained
Instructions
Main
- Coat the inside of a 6-quart slow cooker with nonstick spray. Testing note: I found spray prevents scorching even after long cooks.
- In a large bowl, whisk corn muffin mix, sour cream, and melted butter until glossy and smooth, about 1 minute.
- Fold in cream-style corn and drained kernels gently so you don’t crush them; leave mixture lumpy with visible corn pieces.
- Pour mixture into the slow cooker and spread level. Cover and cook on low for 3 hours or on high for 1½ hours, until edges are golden and center is set.
Notes
Coating the crockpot helped achieve even browning without sticky spots.
When I switched to high for the last 20 minutes on trial two, I got a firmer crust.
My third freeze–thaw test kept the casserole creamy, making it ideal for make-ahead meals.
Nutrition
Serving: 200gCalories: 230kcalCarbohydrates: 25g
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