I made Corn Casserole In The Crockpot and it came out creamy, slightly sweet, and the kind of side that disappears first at the table.

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I can’t stop bringing this Jiffy corn casserole to every holiday mess. I love the way the Jiffy corn muffin mix and creamed corn fight for attention, sweet and slightly gritty and totally addictive.

Corn Casserole In The Crockpot makes me feel like I scored a shortcut and no one else knows the cheat. It’s stupidly easy, stupidly satisfying.

I eat it with a fork straight from the dish. But I judge people who don’t add extra butter on top.

Real talk: it’s my go-to for Easy Christmas Recipes Dinner Sides and lazy weeknight wins. Trust me, always.

No regrets.

Ingredients

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Jiffy mix: Basically the cornbread backbone, sweet and bready, makes it homey and easy.
Creamed corn: Plus, lush creaminess that keeps the casserole moist and a little dreamy.
Whole kernel corn: Little pops of texture and sweetness, gives it chew and real corn bites.
Sour cream: It’s tangy richness that adds creaminess and keeps everything from drying out.
Butter: Adds silky fat and golden browning, makes it feel indulgent and comforting.
Eggs: They bind everything together and add a bit of protein and body.
Salt and pepper: Basic seasoning that cuts sweetness and keeps flavors honest.

Ingredient Quantities

1 (8.5 oz) box Jiffy corn muffin mix, yes the whole box, don’t skim

1 (14.75 oz) can creamed corn, not drained

1 (15 oz) can whole kernel corn, drained but save a little juice if you like it moister

1 cup sour cream, full fat tastes best

1/2 cup (1 stick) unsalted butter, melted

2 large eggs, lightly beaten

1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

How to Make this

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1. Spray a 6 to 7 quart slow cooker with nonstick spray or line it with foil or parchment for easier cleanup.

2. Melt the 1/2 cup (1 stick) unsalted butter and let it cool a bit so it wont cook the eggs.

3. In a large bowl dump the whole
8.5 oz box of Jiffy corn muffin mix, yes the whole box, dont skim.

4. Add the 1
4.75 oz can creamed corn (do not drain) and the 15 oz can whole kernel corn that you drained but keep a tablespoon or two of the juice if you like it a touch moister.

5. Stir in 1 cup full fat sour cream, the cooled melted butter, and the 2 lightly beaten large eggs until everything is evenly combined.

6. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste the batter if you want and adjust slightly.

7. Pour the mixture into the prepared slow cooker, smooth the top with a spatula, try to get an even layer.

8. Cover and cook on LOW for about 2 to 3 hours, or on HIGH for 1 to 1 1/2 hours, until the edges are set and lightly golden and a toothpick or knife comes out mostly clean from the center.

9. Turn the slow cooker off and let the casserole rest for 10 to 15 minutes before serving so it firms up a bit.

Equipment Needed

1. 6 to 7 quart slow cooker (lined with foil or sprayed)
2. Large mixing bowl
3. Measuring cups and spoons
4. Can opener
5. Colander or small sieve (for draining the whole kernel corn)
6. Whisk or fork (for beating eggs and mixing)
7. Rubber spatula or spoon (for folding and smoothing)
8. Small saucepan or microwave-safe bowl (to melt butter)
9. Kitchen towel or oven mitts (for handling hot lid and pot)

FAQ

Q: Can I make this ahead of time? A: Yes, you can mix everything and keep it in the fridge up to 24 hours before baking. If it's already baked, store covered and reheat at 350F for 15 to 20 minutes or until warmed through.

Q: Can I use low fat sour cream or margarine? A: You can, but full fat sour cream and real butter give the best creamy texture and flavor. Low fat versions work, just expect it a bit less rich.

Q: My casserole was runny, how do I fix that? A: If it's too wet, drain more of the canned corn and add a little extra Jiffy mix or 1/4 cup of cornmeal to firm it up next time. Also bake until the center is set and edges are golden.

Q: Can I add cheese or jalapenos? A: Totally. Fold in 1 to 1 1/2 cups shredded cheddar or pepper jack, or stir in chopped jalapenos for a spicy kick. Mix-ins can change bake time slightly.

Q: What size pan should I use and how long to bake? A: Use an 8×8 or 9×9 inch baking dish for this batch. Bake at 350F for 35 to 45 minutes, until the top is light golden and a knife in the center comes out mostly clean.

Q: Can I freeze this? A: Yes, freeze baked casserole wrapped well for up to 2 months. Thaw overnight in the fridge and reheat covered at 350F until hot, about 20 to 30 minutes.

JIFFY CORN CASSEROLE Recipe Substitutions and Variations

Jiffy corn muffin mix: 1) Use 1 cup yellow cornmeal plus 1 cup all purpose flour, 3 tbsp sugar, 1 tbsp baking powder and a pinch of salt, 2) a 1:1 box of any plain corn muffin mix, 3) for gluten free try a 1:1 gluten free baking mix plus 1/4 cup extra cornmeal for texture
Creamed corn: 1) pureed fresh or frozen corn with a little milk or cream until saucy, 2) a jar of corn pudding style or canned sweet corn blended smooth, 3) substitute a thick white sauce (bechamel) with corn added for richness
Sour cream: 1) full fat plain Greek yogurt for tang and thickness, 2) crème fraîche or mascarpone for a richer, less tart finish, 3) for dairy free use full fat coconut yogurt but expect a slight coconut flavor
Unsalted butter: 1) melted salted butter, just reduce added salt a bit, 2) neutral oil like avocado or vegetable oil, use 3/4 the amount by volume, 3) for a richer taste use melted ghee or clarified butter

Pro Tips

1) Let the melted butter cool more than you think it needs to, or whisk a little of the batter into it first so the eggs dont start cooking. If the butter is even a bit too hot you’ll get streaks of cooked egg and the texture wont be as creamy.

2) If you like it moister, save a couple tablespoons of the canned corn juice like the recipe says, but add it gradually. You can always thin it out after it cooks with a splash of milk or extra sour cream, but you cant take moisture away once it’s in the pot.

3) For more flavor, gently fry a small diced onion and a minced jalapeño in the butter before adding it to the batter. Let them cool a bit then mix in. It adds depth without changing the technique and gives a nice little pop without being spicy for everyone.

4) Resist opening the slow cooker too often while it’s cooking. If the center is taking longer, rotate the crock or shift it slightly instead of lifting the lid. Let it rest 10 to 15 minutes after turning off before cutting so it firms up and slices cleaner.

JIFFY CORN CASSEROLE Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Corn Casserole In The Crockpot and it came out creamy, slightly sweet, and the kind of side that disappears first at the table.

Servings

servings

Calories

374

kcal

Equipment: 1. 6 to 7 quart slow cooker (lined with foil or sprayed)
2. Large mixing bowl
3. Measuring cups and spoons
4. Can opener
5. Colander or small sieve (for draining the whole kernel corn)
6. Whisk or fork (for beating eggs and mixing)
7. Rubber spatula or spoon (for folding and smoothing)
8. Small saucepan or microwave-safe bowl (to melt butter)
9. Kitchen towel or oven mitts (for handling hot lid and pot)

Ingredients

1 (8.5 oz) box Jiffy corn muffin mix, yes the whole box, don't skim
1 (14.75 oz) can creamed corn, not drained
1 (15 oz) can whole kernel corn, drained but save a little juice if you like it moister
1 cup sour cream, full fat tastes best
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

Directions

Spray a 6 to 7 quart slow cooker with nonstick spray or line it with foil or parchment for easier cleanup.
Melt the 1/2 cup (1 stick) unsalted butter and let it cool a bit so it wont cook the eggs.
In a large bowl dump the whole
5 oz box of Jiffy corn muffin mix, yes the whole box, dont skim.
Add the 1
75 oz can creamed corn (do not drain) and the 15 oz can whole kernel corn that you drained but keep a tablespoon or two of the juice if you like it a touch moister.
Stir in 1 cup full fat sour cream, the cooled melted butter, and the 2 lightly beaten large eggs until everything is evenly combined.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste the batter if you want and adjust slightly.
Pour the mixture into the prepared slow cooker, smooth the top with a spatula, try to get an even layer.
Cover and cook on LOW for about 2 to 3 hours, or on HIGH for 1 to 1 1/2 hours, until the edges are set and lightly golden and a toothpick or knife comes out mostly clean from the center.
Turn the slow cooker off and let the casserole rest for 10 to 15 minutes before serving so it firms up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.