Crock-Pot Corn Casserole

By Sarah MartinAug 11, 2024Jump to Recipe

With its creamy texture and cheesy taste, this easy and delicious Crock-Pot Corn Casserole is absolutely one to write home about.

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While it may seem like a new trendy kitchen appliance or gadget emerges every week, the Crock-Pot is one that’s shown true longevity. This thing has been on the scene for decades now. I fondly remember Crock-Pot meals as a child and was always amazed at how good it was despite how little time my mom spent in the kitchen preparing it. It is incredibly user friendly and, despite the emergence of the Instant Pot, still comes in handy at least once a week in my house. This appliance is the ultimate “set it and forget it” tool, and today I’ll prove just that with this Crock-Pot Corn Casserole that will leave your dinner guests wanting more.

Is Crock-Pot Corn Casserole Healthy?

This vegetarian-friendly casserole is one of those higher-carb dishes that you should balance out with a colorful assortment of vegetables. Corn is a wonderful source of soluble and insoluble fiber, as well as vitamin C. To add more protein to this recipe, you can replace ½ cup sour cream with ½ cup plain Greek yogurt.

Making Sure Your Casserole Sets Just Right

Remember that every slow cooker cooks differently. Allow the casserole to cook until the center is fully set, but be vigilant, as you don’t want the edges to burn. For best results, I always recommend putting a clean kitchen towel (or two paper towels) under the lid of the Crock-Pot to absorb any condensation and aid in the setting process.

INGREDIENTS

2 (8.5 ounce) boxes corn muffin mix
2 (15 ounce) cans cream-style corn
2 (15 ounce) cans whole kernel corn, drained
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs
1 cup shredded cheddar cheese

INSTRUCTIONS

Combine

Mix wet ingredients with corn muffin mix, then fold in corn.

Assemble

Transfer to Crock-Pot, top with cheese.

Cook

Cook on high until set and golden.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Transfer any leftover casserole to an airtight container and store in the fridge for up to a week. You can also freeze it using a freezer-safe container or covering it with aluminum foil and plastic wrap (yes, I use both). It should last for up to three months. Let it thaw in the fridge before reheating, which you can do either in the microwave or in the oven. If using the oven, set it to 350°F. Cover the casserole in aluminum and cook for 30 minutes.

WHY is my corn casserole runny in the middle?

To avoid a mushy center, follow the recipe closely and add the correct amount of sour cream and creamed corn. If too much of the moist ingredients is added, the outcome will be runny. Give the casserole enough time for the center to set fully.

HOW CAN I TELL IF MY CASSEROLE IS DONE?

The best way to ensure you’re not digging into an undercooked casserole is to utilize a food-grade thermometer and make sure the internal temperature has reached 165°F.

Serving Suggestions

This corn casserole will pair beautifully with any of your favorite meat recipes. Two fantastic options are these pineapple 5-spice chicken wings or these killer braised-beef short ribs. And for the veggies, this broccoli grape salad will round everything out.

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