This easy Jiffy crockpot corn casserole recipe is cheesy and perfect vegetarian side dish at Thanksgiving or Christmas! Moist sweet corn pudding you’ll love, based on our cream corn casserole recipe in the oven but this year I wanted to figure out how much time it would take in my slow cooker.

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This easy crockpot corn casserole recipe is always a Thanksgiving and Christmas side dish hit. It’s actually so good I make it throughout the year. Leftovers are amazing too! ๐Ÿ˜‰ It’s one of our favorite side dish crockpot recipes here on The Typical Mom blog for sure. (affiliate links present)

Slow Cooker Corn Casserole with Jiffy

If you’ve never tried this tasty creamed corn side dish it is one of my favorites. You can make it a bit spicy with heat using a can of diced chiles or jalapenos. We keep ours mild for adults and little ones during the holidays but both are excellent.

If you are serving a crowd you might want to make a batch of this and buy more boxed mix to cook a pot full of Crockpot cornbread. Both are wonderful with different textures but similar ingredients so it is cheap to include both.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

  1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
  2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. ๐Ÿ˜‰

A floral design slow cooker with a white base and lid sits on a kitchen countertop, perfect for whipping up a 5 ingredient crockpot chili recipe.

Jiffy Corn Casserole Ingredients

  • 1 box Jiffy corn muffin mix 8.5 oz.
  • Sugar
  • Can of corn kernels, drained, 15 oz.
  • A can of cream corn 14.25 oz
  • ½ c sour cream
  • eggs
  • Butter melted
  • Cheddar cheese is optional, for top during last 30 minutes of cooking
  • 4 oz diced chiles drained, optional added into batter

Made with Jiffy cornbread mix it is inexpensive and quick to throw together. There’s a bit of sweetness to it that everyone loves too. I use my 6 or 8 quart crockpot for this so the mixture can spread out and cook evenly.

Like other casseroles the edges will get a bit more done than the center so keep that in mind. We somewhat like the differences as I appreciate a more done scoop while my kids prefer a looser bite. It is also a great way to keep this warm for hours. Just switch to the warm setting when done.

Of course you’ll need your favorite slow cooker. A larger size is better so batter can spread out and cook evenly. Drained diced chiles are optional but I think it is a great add in for sure. Using a box of ready made mix you can skip other ingredients since those are already included. Such as in our Spoonbread Recipe it is similar but from scratch uses cornmeal and leavening agents separately. Just a bit easier overall.

jiffy corn casserole
diced chiles

How to Make Crock Pot Recipe for Corn Casserole with Jiffy Mix

  1. Mix all ingredients together in a bowl. It will be a bit chunky but that is okay.
  2. Spray your Crockpot with non stick spray
  3. Mix together sweet corn kernels, creamed corn, corn muffin mix, eggs, sour cream and sugar in a bowl.
  4. Pour batter into large slow cooker. Spread out evenly so it cooks on outsides and center properly.
  5. Melt butter and pour over top.
  6. Cover and cook on high for 2-3 hours until center is set and firming up.
  7. Use toothpick to ensure it comes out almost clean (it is supposed to be a soft kinda’ looser dish) If you want to add cheese to top, do so 30 minutes before it is done so it can melt.

Variations

Cheese on top is optional but not for us. We add a bit inside the mix and on top at the end. If you need a dairy free option on the top there are some great options out there. We have used Daiya brand, cheddar that is lactose free for those who’s bellies get a bit upset with it.

If you want the top to be a bit golden and brown you can. Just stick the whole Crock under the broiler for a few minutes or set a few paper towels under the lid during the last hour. Some non stick cooking spray or liners are great to use inside your pot for an easier cleanup later

  1. I’ve added 1 can of drained diced chiles into the mix before
  2. You could finely dice a seeded jalapeno into the mix for heat
  3. You can opt for this vegetarian Jiffy muffin mix if needed.

pressure cooker directions

We have made this quickly to using our Instant Pot corn casserole recipe too. In a mini bundt pan it is quite pretty when served and has the same dense super moist texture as this one does.

corn casserole recipe

Why I love cooking side dishes in a slow cooker

Why do I love crockpot side dishes? Because during the holiday season you have a lot going on in your oven. Being able to eliminate even one dish is always helpful. It is kinda’ a dump and go side too because it can be served right out of your Crock! What about doubling this recipe?

I haven’t done this but I suppose you could. Cook time would probably need to increase and I’d use at least an 8 quart slow cooker so the mix spreads out and it cooks evenly. If you’re having a rather large holiday meal you might need to try this.

Some have added a bit of room temperature cream cheese to their mix. I haven’t tried this yet. Other people call this corn pudding, others say Jiffy corn casserole. They’re all very similar with slight tweaks.

crockpot corn pudding

Is corn muffin and cornbread mix the same?

Most traditional corn muffins contain corn, cornmeal, water, butter, flour and sugar. Some people sweeten the corn muffins further with honey, yogurt and vanilla extract. Cornbread muffins though are traditionally made with cornmeal, water, butter and flour. SO yes they are very similar, but have a few differences. If you cannot order or find Jiffy you could try whatever variety you can find. Just use about 9 oz. of it.

    Does cornbread casserole need to be refrigerated?

    Yes! If there are leftovers you should put them in an airtight storage container. Alternatively you can put it on a bowl and cover with plastic wrap and refrigerate. Pint size freezer bags are another great storage option.

    Can you freeze corn casserole?

    I honestly prefer to refrigerate what’s left and eat it the next 2 days or so. It reheats well in the microwave in about 30 seconds. BUT if you have a bunch you can use freezer bags and store for longer periods of time in the freezer too.

    To reheat allow it to reach room temperature ideally, and then warm in microwave or oven. Want to make another Crockpot side dish? We love slow cooker cabbage too.

    easy crockpot corn casserole recipe
    easy crockpot corn casserole recipe
    4.84 from 6 votes

    Easy Crockpot Corn Casserole Recipe

    By The Typical Mom
    This Jiffy easy crockpot corn casserole recipe is cheesy and a perfect vegetarian side dish at Thanksgiving or Christmas! Moist sweet creamed corn you'll love.
    Prep: 10 minutes
    Cook: 1 hour 45 minutes
    Total: 1 hour 55 minutes
    Servings: 6
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    Equipment

    • 1 slow cooker
    • 1 Bowl

    Ingredients 

    • 1 box Jiffy corn muffin mix, 8.5 oz.
    • 1/3 c sugar
    • 1 can corn, kernels, drained, 15 oz.
    • 1 can cream corn , 14.25 oz
    • 1/2 c sour cream
    • 2 eggs
    • 3/4 c cheese, optional, for top during last 30 minutes of cooking
    • 4 oz diced chiles, drained, optional added into batter
    • 1/4 c butter, melted

    Instructions 

    • MIx together corn muffin mix, sugar, corn kernels, creamed corn, sour cream and eggs in a bowl.
    • Spray inside of slow cooker with non stick spray and pour in batter. Smooth out so it is the same thickness all the way across pot. Pour melted butter on top.
    • Cover and cook on high for 2-3 hours or until center is set and firming up. Test with toothpick to see if it comes out mostly clean.
    • If desired you can sprinkle cheese on top for last 30 minutes so it melts when done.

    Video

    Nutrition

    Serving: 2oz, Calories: 520kcal, Carbohydrates: 70g, Protein: 13g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 100mg, Sodium: 751mg, Potassium: 399mg, Fiber: 5g, Sugar: 26g, Vitamin A: 884IU, Vitamin C: 9mg, Calcium: 167mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Course: Side Dish
    Cuisine: American
    Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!
    crockpot corn pudding
    instant pot corn casserole recipe

    About The Typical Mom

    Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.

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    13 Comments

      1. If you did I think the outsides may get quite a bit more done by the time the middle got done because it would be rather thick. I would recommend not.

    1. Thank you so much for this recipe! I had this at an event and forgot to get the recipe. I’m so excited to make this!

    2. This is absolutely delicious! I love that itโ€™s such a crowd pleaser for the whole family

    3. We enjoyed this and I loved the crockpot version. Will make again especially in the summer.

    4. We loved this easy casserole! We were delighted by the hit of sweetness we tasted in this dish.

    5. I have doubled the recipe before and it worked super well! I usually stir it up after an hour or so, just as the edges get a little firm so that they donโ€™t burn too bad with the slightly longer cook time. It doesnโ€™t hurt the consistency of the dish at all in the end! I donโ€™t usually use the extra sugar because the corn is already sweet, but I may have to try that now!

    6. Just a heads up, Jiffyโ€™s corn muffin mix isnโ€™t a vegetarian mix. It contains lard.