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Crock Pot Corn Casserole Recipe
Making Crock Pot corn casserole in your slow cooker opens up space in your oven. The holiday corn pudding also tastes fabulous.
Course
Side Dish
Cuisine
American
Keyword
corn pudding, crockpot corn casserole
Prep Time
5
minutes
minutes
Cook Time
2
hours
hours
30
minutes
minutes
Total Time
2
hours
hours
35
minutes
minutes
Servings
12
Calories
248
kcal
Author
Robin Gagnon
Equipment
6 quart Slow Cooker (or larger)
Ingredients
1
can
yellow corn
drained
1
can
cream style corn
2
tablespoons
sugar
1
egg
beaten
1
cup
sour cream
1
cup
shredded cheddar cheese
mild or medium sharpness
¼
cup
butter
melted
1
package
Jiffy cornbread mix
6-7 ounce package
Instructions
In a large mixing bowl, stir to combine all ingredients.
Spray the inside of a slow cooker with non-stick cooking spray. Spoon the corn casserole batter into the slow cooker.
Cover the slow cooker and set to high. Slow cook for approximately 2 ½ hours on high.
It is ready when the center has set.
Transfer the corn casserole to a serving bowl and serve hot.
Notes
If using corn muffin mix rather than corn bread mix, omit the added sugar in the recipe since it is sweeter.
Nutrition
Calories:
248
kcal
|
Carbohydrates:
28
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
44
mg
|
Sodium:
353
mg
|
Potassium:
187
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
489
IU
|
Vitamin C:
4
mg
|
Calcium:
103
mg
|
Iron:
1
mg