Description
This Slow Cooker Cream Cheese Corn Casserole is rich, creamy, and irresistibly comforting. With sweet corn, tangy sour cream, smooth cream cheese, and buttery cornbread mix, it’s the perfect easy side dish for holidays, potlucks, or weeknight dinners. Just mix, pour, and let the slow cooker do the work.
Introduction
Corn casseroles have been a long-loved American classic, known for their creamy texture and slightly sweet, buttery flavor. This slow cooker version takes all the traditional goodness and makes it even easier. No oven required, no complicated prep, and no babysitting the dish. Whether served alongside turkey, ham, BBQ ribs, or roasted chicken, this casserole always gets rave reviews. It’s warm, cheesy, and effortlessly delicious.
Why You’ll Love This Recipe
Perfect set-and-forget slow cooker dish
Ultra creamy with a tender, custard-like texture
Great for holidays, gatherings, or daily dinners
Easy to customize with jalapeños, bacon, or extra cheese
Kid-friendly and crowd-pleasing
Stays warm in the crockpot for serving
Ingredients
2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
1 package cream cheese (8 oz), cubed and softened
½ cup unsalted butter (1 stick), melted
1 box Jiffy corn muffin mix (8.5 oz)
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with nonstick spray or a thin layer of butter.
Step 2: Mix the Ingredients
In a large bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, softened cream cheese, and Jiffy cornbread mix.
Stir until everything is well combined.
Fold in the shredded cheddar cheese if you want extra cheesiness.
Step 3: Transfer to the Cooker
Pour the mixture into the prepared slow cooker and spread it evenly.
Step 4: Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
The casserole is ready when the center is set and the edges are lightly golden.
Step 5: Finish and Serve
Turn off the slow cooker and let the casserole sit with the lid removed for 10 to 15 minutes to firm up before serving.
Variations
Add diced jalapeños for a spicy kick
Stir in crumbled bacon for smoky flavor
Add more cheese for a richer, cheesier casserole
Use pepper jack cheese instead of cheddar for heat
Mix in green onions or chives
Tips for the Best Results
Soften your cream cheese to help it blend smoothly
Crack the lid during the last 30 minutes if you prefer a firmer texture
Stir once halfway through cooking if you want a more even consistency
Use freshly shredded cheese for the best melt
Avoid overcooking to prevent dryness
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave or in the slow cooker on warm.
Freeze portions for up to 2 months, and thaw in the refrigerator before reheating.
Serving Suggestions
Serve with roasted chicken, turkey, ham, or BBQ dishes
Pair with mashed potatoes, vegetables, or a green salad
Use as a holiday side for Thanksgiving or Christmas
Top with fresh herbs, jalapeños, or extra cheese
FAQs
Can I make this ahead of time?
Yes. Mix everything, refrigerate overnight, and cook the next day as directed.
Can I use frozen corn?
Absolutely. Just thaw and drain it before mixing.
Can I bake this instead?
Yes. Bake at 350°F (175°C) for 45–55 minutes in a greased baking dish.
Can I double the recipe?
Yes, but use a larger slow cooker and add about 1 extra hour of cooking time.
Conclusion
This Slow Cooker Cream Cheese Corn Casserole is a guaranteed hit at any gathering. It’s rich, comforting, and incredibly easy to make. Whether you serve it for a holiday meal, a potluck, or a cozy family dinner, it delivers the perfect balance of creamy, cheesy, and sweet corn flavor. Simple, reliable, and absolutely delicious.