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Slow Cooker Corn Casserole Recipe
Ash Tyrrell

Slow Cooker Corn Casserole Recipe

I made this slow cooker corn casserole for the first time last Thanksgiving, and I was honestly shocked at how little effort it took. I stirred everything in one bowl, poured it into the pot, and walked away for the day. The result was sweet, buttery, and so creamy that my family scraped the dish clean. It also freed up my oven for the turkey, which is a huge win.
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Total Time 6 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 boxes 8.5 oz each corn muffin mix: Jiffy works great, and it gives the casserole its tender, cake-like crumb.
  • 2 cans 14.75 oz each cream-style sweet corn, undrained: Keep the liquid, since it makes the casserole creamy.
  • 2 cans 15 oz each whole kernel sweet corn, drained: Drain very well to avoid a runny center.
  • ¼ cup ½ stick salted butter, melted: Adds richness, so let it cool slightly before mixing.
  • 2 eggs beaten: They bind everything and keep the texture moist.
  • 1 cup 8 oz sour cream: Choose full fat for the best creamy, tangy flavor.
  • Nonstick cooking spray: Coat the slow cooker well so the edges release easily.

Method
 

  1. Set out the muffin mix, canned corn, butter, eggs, and sour cream before you start. Melt the butter and beat the eggs in a small bowl. Having everything ready makes the mixing take only a minute or two.
  2. Open the two cans of whole kernel corn and pour them into a colander. Let them drain well, and give them a gentle shake. Do not drain the cream-style corn, since its liquid keeps the casserole soft and creamy.
  3. In a large bowl, combine the muffin mix, both types of corn, melted butter, eggs, and sour cream. Stir just until everything is blended. A few small lumps are fine, and overmixing can make the casserole dense.
  4. Spray the inside of your slow cooker generously with nonstick spray. Get the bottom and the sides, because the edges tend to stick. A liner works well here if you want easier cleanup later.
  5. Pour the batter into the slow cooker and smooth the top with a spatula. Lay two paper towels across the opening, then set the lid on top. They soak up condensation, so no water drips onto your casserole.
  6. Cook on LOW for 6 to 7 hours. I never use the HIGH setting, because the edges can burn before the middle sets. Slow and steady gives you an even, creamy result.
  7. The casserole is ready when the center is set and no longer jiggly. Remove the lid and towels carefully, and let it sit a few minutes. Spoon it out while warm and enjoy.

Notes

  • I always tuck two paper towels under the lid. It's the best trick I know for keeping the top from getting soggy.
  • I drain the whole kernel corn in a colander and press lightly. Excess liquid is the number one reason I have seen this turn out runny.
  • I stir only until the batter comes together. When I mixed longer, the casserole turned out denser.
  • I use an oval, ceramic slow cooker when I can. It heats more evenly than a tall metal pot in my experience.
  • I switch to the warm setting if dinner runs late. It holds beautifully for up to 2 hours.
  • I double the batch for big gatherings, but I never fill the pot more than about three-quarters full. I also start checking at the original time and add 30 minutes at a time as needed.