Do you love a good corn casserole (corn pudding or spoon bread)? Or are you looking for a fantastic side to bring to Thanksgiving or Christmas dinner? This Crock Pot Corn Casserole recipe is phenomenal… and as someone who is VERY serious about her corn casseroles, that says a lot!
UPDATED: Mikey has made you a video of this family favorite!
Crock Pot Corn Casserole
This Crock Pot Corn Casserole recipe– found in Gooseberry Patch’s Slow Cooking All Year ‘Round (titled Creamy Corn Pudding by Diane Tibbott)– is hands down the best corn casserole this spoon bread connoisseur has ever had.
It is creamy–velvety even– holds a great flavor AND it is made in a slow cooker! My family flipped over it and I will be bringing it to Thanksgiving this year.
Tips for Successful Casseroling
There are two notes I want to make on this recipe.
First, if crock pot liners
Secondly, this recipe is NOT a fix it and forget it dish. The recipe calls for it to cook 3-4 hours on high. My slow cooker cooked it up in a little over 2 hours. It really depends on how your slow cooker cooks.
One way I help my slow cooker cook more evenly is the same trick folks use in the oven all the time… I turn my pot like you would turn your pan in the oven. I rotate my crock inside my slow cooker throughout cooking to help it cook nice and even.
This is a cinch to do in my 4 quart round bowl from my 3-in-1 Slow Cooker. You can do it in oval slow cookers too, just not as precisely.
- 8 oz Cream Cheese- Softened
- 2 Eggs- Beaten
- ½ Cup Sugar
- 8½ oz Corn Muffin Mix
- 2½ Cups Frozen Corn
- 16 oz Can Creamed Corn
- 1 Cup Milk
- 2 Tbsp Butter-Melted
- 1 tsp Seasoned Salt
- ¼ tsp Nutmeg
- Grease a 6-quart slow cooker or line it with a liner. (I used my Hamilton Beach 3-in-1 Slow Cooker)
- In a bowl, combine cream cheese, eggs and sugar.
- Mix in dry muffin mix and remaining ingredients.
- Mix well.
- Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.
- 8 oz Cream Cheese- Softened
- 2 Eggs- Beaten
- ½ Cup Sugar
- 8½ oz Corn Muffin Mix
- 2½ Cups Frozen Corn
- 16 oz Can Creamed Corn
- 1 Cup Milk
- 2 Tbsp Butter-Melted
- 1 tsp Seasoned Salt
- ¼ tsp Nutmeg
- Grease a slow cooker or line it with a liner.
- In a bowl, combine cream cheese, eggs and sugar.
- Mix in dry muffin mix and remaining ingredients.
- Mix well.
- Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.
*Edited to add: I have recently been asked a lot about doubling this recipe for the holidays. If you need more than 8 servings, I would recommend making two batches in separate crocks vs. trying to double the recipe in the same slow cooker. I am concerned if you try to double it in the same crock pot that the middle may not get done. I would recommend playing it safe and making two batches instead of a double batch.
Easy Meal Idea
Try this Crock Pot Corn Casserole with Crispy Slow Cooker Chicken and Crock Pot Parsley Potatoes for an easy and delicious meal!
Affiliate links were used in this post.
Linked to Weekend Potluck– a great source for tons of Thanksgiving recipes!
I was wondering if you can use can corn instead of frozen and also I was wanting to know if you need to stir this as it is cooking occasionally or not at all?? Thanks in advance, as I am prepared and looking forward to cooking this for my family at Thanksgiving and would like to know the pros and cons and the do’s and don’ts in advance of attempting this recipe. Thanks again, Amanda
Hi Amanda! This is the recipe I will be using this Thanksgiving too. I have not tried it with canned corn in the crock pot but I have in the oven version. Just make sure and drain your corn. There is no stirring in the crock pot because you are essentially baking it. You may want to occasionally turn your crock to help it bake more evenly and watch it closely when it gets close to being done. enjoy!
Hi!
This might be a dumb question, but how do you know it’s done? I get that you can’t stir it because that would ruin the pretty top. I want to make this for the first time on Thanksgiving, and I don’t want to mess it up! 🙂
Thank you!!
Not a dumb question at all Jennifer! It will be golden on the edges and “set” in the middle. You can use a toothpick to test the center if you aren’t sure. If it comes out pretty much clean, it is done.
If you double the recipe, will it need to cook in the crock pot longer?
Hi Megan-
I would not recommend doubling it in the same crock. I would instead make two batches in separate slow cookers. I would be concerned that doubling a batch in a single crock pot would make it difficult for the middle to set. Enjoy!
Can you make this in the oven as well?
My tried and true oven recipe can be found here: http://goodenessgracious.com/2013/01/corn-casserole.html or you could try baking this one at 350 for 30 minutes or until set.
Was wondering if I could use cornmeal in place of the muffin mix? I bought according to a different recipe but decided a crock would be more sufficient. All ingredients are the same except that one. Thanks!
I have never tried it that way before, but you could always make your own muffin mix out of your cornmeal if you don’t want to risk it and then add to my recipe. http://fakeitfrugal.blogspot.com/2012/03/fake-jiffy-cornbread-mix.html
Goodluck!
Hi~ I just wanted to let you know that I doubled the recipe and it turned out okay. 🙂 I was afraid to double it but since I didn’t have enough space to make two batches, I decided to take my chances. I put it in a six quart oval crock pot and cooked it on high for about 3.5 – 4 hours (I can’t remember the exact time because I left it in the crock pot even after it was done). It turned out great. Everyone loved it. Thank you for the recipe.
I made a trial run of it tonight. Hoping to make it at Christmas to take some of the burden off of my mom and her oven 😉
What’s the final consistency supposed to be? Mine is kind of pudding like. Seems like it should be more firm, but maybe I’m wrong. Flavor seems okay, but it’s pretty mushy. I also did it for the full 4 hours…could maybe use some more time, but edges are definitely burning.
Thanks!
When we make it, it is a little like a pudding but a bit firmer than a pudding. If you are looking for a recipe that is smooth but more like a bread, here is an oven recipe that I recommend : http://goodenessgracious.com/2013/01/corn-casserole.html