Comfort food doesn’t need a thousand steps or fancy ingredients. Sometimes, the magic happens when you dump five things into a slow cooker and walk away. That’s exactly what this 5-ingredient Crockpot corn casserole does: it shows up, brings the cozy vibes, and steals the show without drama.
If you love creamy, buttery, slightly sweet corn goodness, buckle up—this is your new go-to.
Why This Corn Casserole Works (Like, Really Works)
Corn casserole sits in that beautiful space between side dish and “I could eat this for dinner by itself.” It hits all the textures: soft, creamy, a little custardy, with pops of corn in every bite. You get sweet, savory, and buttery in one spoonful. It also plays nice with basically everything—BBQ, roast chicken, holiday turkey, or just a big salad if you’re pretending to be balanced.
Plus, you need five ingredients and one slow cooker. No babysitting. No oven real estate.
No stress. IMO, that’s a win for weeknights and holidays alike.
The Only 5 Ingredients You Need
You probably have most of these on hand. If not, they’re easy to snag.
- 1 box cornbread mix (like Jiffy, 8.5 oz)
- 1 can whole-kernel corn, drained (15 oz)
- 1 can creamed corn (14–15 oz)
- 1 cup sour cream (full fat for maximum comfort)
- 1/2 cup unsalted butter, melted
Optional but delish:
- 1 cup shredded cheddar (for the gooey crowd)
- 1–2 sliced scallions or chopped chives (for a little freshness)
- 1/4 tsp smoked paprika or black pepper (FYI: great for balance)
How to Make It in the Crockpot
You don’t need culinary school for this.
You barely need a spoon.
- Grease your slow cooker insert (4–6 quart works best).
- In a large bowl, stir together creamed corn, whole corn, sour cream, and melted butter.
- Stir in the cornbread mix until just combined. Don’t overmix—we want tender, not rubbery.
- Pour into the slow cooker and smooth the top. Add cheese on top if you’re into it.
- Cook on High for 2–3 hours or Low for 4–5 hours, until the center sets and the edges look lightly golden and puffed.
- Let it sit with the lid off for 10 minutes before serving to set up (yes, it’s hard to wait).
Texture Check: When Is It Done?
The center should feel set but still soft—think spoonbread meets cornbread.
A toothpick will come out with moist crumbs, not batter. The edges will be slightly browned and pull away a bit from the insert.
Make It Your Own (Without Ruining the Magic)
You can play with add-ins, but keep the base simple. The cornbread mix does a lot of heavy lifting.
- Cheesy Jalapeño: Add 1 cup shredded pepper jack and 1–2 tablespoons diced pickled jalapeños.
It’s cozy with a kick.
- Bacon + Cheddar: Stir in 4 slices cooked, crumbled bacon and 1 cup sharp cheddar. Sprinkle chives on top to feel fancy.
- Herby Garlic: Add 1/2 teaspoon garlic powder and 2 tablespoons chopped parsley. Great with roast chicken.
- Southwest Vibes: Fold in 1/2 cup canned diced green chiles and a pinch of cumin.
Serve with salsa on the side.
Sweet vs. Savory
If you like it sweeter, add a tablespoon of sugar or honey. Prefer savory?
Add 1/4 teaspoon salt and 1/4 teaspoon black pepper, plus a pinch of smoked paprika. IMO, the savory route pairs better with BBQ and holiday mains.
Timing, Tips, and Zero-Stress Strategy
You can’t mess this up easily, but here’s how to nail it every time.
- Know your slow cooker: Some run hot. Start checking at the earliest time mark.
- Don’t overmix: Stir until just combined.
Overmixing = tough texture.
- Keep the lid closed: Every peek adds 15–20 minutes. Patience, friend.
- Want a browned top? Transfer to a broiler-safe dish and broil 2–3 minutes. Totally optional.
- Feeding a crowd? Double the recipe in a 6–7 quart slow cooker and extend cook time by about 30–45 minutes.
Prep Ahead Like a Pro
Mix everything except the cornbread mix up to 24 hours ahead and refrigerate.
Stir in the mix right before cooking to keep the rise and texture on point. You can also fully cook it, chill, and reheat gently on Low for 1–1.5 hours, stirring the edges into the center once.
Serving Ideas That Make It a Meal
You can throw this on the table with anything and call it a day. But if you want ideas:
- With BBQ: Pulled pork, ribs, or smoked chicken.
The sweet-savory combo slaps.
- Holiday spread: Turkey, ham, cranberry sauce, green beans. It fits right in.
- Weeknight comfort: Rotisserie chicken and a simple salad. Done and done.
- Brunch move: Top warm scoops with a runny egg and hot sauce.
Don’t @ me until you try it.
Storage and Reheating
Leftovers taste amazing. Honestly, sometimes better.
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Microwave individual portions 60–90 seconds, or warm in a 300°F oven until hot.
- Freezer: Yes, you can. Freeze up to 2 months.
Thaw overnight and reheat gently. Texture softens slightly but stays tasty.
FAQ
Can I bake this instead of using a slow cooker?
Absolutely. Pour the mixture into a greased 9×9-inch or 9×13-inch baking dish (thinner layer = quicker bake).
Bake at 350°F for 40–55 minutes until set in the center and lightly browned on top. Let it rest 10 minutes before serving.
Do I need eggs?
Nope. The cornbread mix and the creamed corn create the custardy, spoonable texture without eggs.
If you want a firmer, more cakelike result, you can whisk in one egg—totally optional.
Can I make it without sour cream?
Yes. Swap in plain Greek yogurt (whole milk) for a similar tang and creaminess. For dairy-free, use a thick, unsweetened plant-based yogurt and plant-based butter.
Flavor stays solid, FYI.
How do I keep it from getting soggy?
Drain the whole-kernel corn well, and don’t add extra liquid. If condensation builds on the lid, quickly wipe it off when you peek near the end. Let the casserole rest with the lid off for 10 minutes so steam escapes and the texture sets.
What if I only have self-rising cornmeal, not a mix?
You can DIY it in a pinch.
Whisk 3/4 cup self-rising cornmeal with 1/4 cup all-purpose flour, 2 tablespoons sugar, and 1 teaspoon baking powder. It won’t be identical to the boxed mix, but it works nicely.
Why is my corn casserole dense?
You probably overmixed or cooked it too long. Stir until just combined, and pull it when the center barely sets.
It will continue to firm up as it cools.
Final Thoughts
This 5-ingredient Crockpot corn casserole delivers big comfort with basically zero effort. It’s rich, cozy, slightly sweet, and endlessly adaptable—like the culinary equivalent of your favorite hoodie. Make it for holidays, potlucks, Tuesdays, whatever.
IMO, once you try it, you’ll start finding excuses to bring it to everything.
