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Crockpot Corn Casserole

Crockpot corn casserole cooks hands-off in a slow cooker until the center is set, with a tender, moist texture and sweet corn in every bite. A 15-minute rest helps it hold together for serving.
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Prep Time 10 minutes
Cook Time 4 hours
resting 15 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating
  • 0.5 cup butter unsalted, melted
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 1 box (8.5 oz) corn muffin mix

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with cooking spray.
  2. In a large bowl, stir together the melted butter, drained corn, creamed corn, and sour cream.
  3. Stir in the corn muffin mix until just combined.
  4. Transfer the mixture to the slow cooker, cover, and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the center is set and no longer looks wet.
  5. Turn off the slow cooker, remove the lid, and let the casserole rest for 15 minutes before serving.

Notes

For the most tender texture, stir the corn muffin mix in only until just combined. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream.