Let your slow cooker do the work for you with this family classic – this Crockpot Corn Casserole is quick and easy to prep, and then cooks totally hands-off. Perfect for holiday dinners!
I often find that the side dishes are what trip me up for big holiday meals or family dinners. But not with this easy slow cooker corn pudding! It’s prepped in 5 minutes flat and then cooks in the crock all day long.
My family loves this one for Thanksgiving – but we’ll often have it as a side dish with turkey or pork on a regular night, too. It’s just too easy to tuck away for just the special meals.
Ingredients you’ll need
This is just an overview of the ingredients in this recipe, skip to the recipe card at the bottom for quantities.
- Canned corn: Feel free to use canned corn with peppers for some added color and flavor.
- Cream cheese: I just love this recipe made with flavored cream cheese. But if you can’t find any, you can just use regular cream cheese and add a teaspoon of dried herbs.
- Butter: If you’re using margarine, I recommend using stick margarine because it tends to melt better. I actually make this casserole with margarine a lot (and save the butter for the special holiday dinners), works just fine!
Step by step photos
This corn pudding is the easiest to make! Just stir everything together, spread it in a sprayed crockpot and cook.
I do recommend stirring up the mix in a separate bowl (and not straight in the crock), because you always end up getting smears around the crock that really burn as it cooks. They don’t really alter the taste, but they sure are nasty to clean! I’d rather rinse a bowl than scrub burnt bits off a crock.
You can either cook this casserole on HIGH for 3-4 hours, or on LOW for 6-7 hours. I have done both, and either works just fine for me. I have never had the casserole burn when using a newer crockpot. If you have a vintage crock and you know it runs hot (my vintage one definitely runs very hot on one side!), you’ll need to gauge by your experience with it how you’re going to cook your corn casserole.
Keeping the casserole warm
I don’t recommend making the casserole too far ahead before you’re going to serve it. But if you need to keep it warm for a while, switch the crock to the “keep warm” setting, then place a paper towel underneath the lid to keep any dripping moisture away from the casserole.
More easy side dishes
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- 1 (14-oz) can creamed corn
- 1 (16-oz) package frozen corn
- 2 (11-oz) cans corn, drained
- 1 (6 1/2-oz) package cornbread mix
- 1 (8-oz) package cream cheese with chives
- 1/2 stick butter, melted (OR margarine)
- 3/4 cup water
- 1/2 teaspoon salt, or more to taste
- Combine all ingredients in a large mixing bowl.
- Pour into a lightly greased 4-quart slow cooker.
- Cook on HIGH for 3-4 hours, or on LOW for 6-7 hours.
I don't recommend making the casserole too far ahead before you're going to serve it. But if you need to keep it warm for a while, switch the crock to the "keep warm" setting, then place a paper towel underneath the lid to keep any dripping moisture away from the casserole.
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