Do you love a good corn casserole (corn pudding or spoon bread)? Or are you looking for a fantastic side to bring to Thanksgiving or Christmas dinner? This Crock Pot Corn Casserole recipe is phenomenal… and as someone who is VERY serious about her corn casseroles, that says a lot!
Crock Pot Corn Casserole
This Crock Pot Corn Casserole recipe– found in Gooseberry Patch’s Slow Cooking All Year ‘Round (titled Creamy Corn Pudding by Diane Tibbott)– is hands down the best corn casserole this spoon bread connoisseur has ever had.
It is creamy–velvety even– holds a great flavor AND it is made in a slow cooker! My family flipped over it and I will be bringing it to Thanksgiving this year.
Tips for Successful Casseroling
There are two notes I want to make on this recipe.
First, if crock pot liners are your thing, this is a recipe you might want to use them with. I didn’t this time and I have had to use quite a bit of elbow grease to scrub it clean. If they aren’t your thing, just make sure you spray your crock well with cooking spray to reduce the stuck on scrubbing afterward.
Secondly, this recipe is NOT a fix it and forget it dish. The recipe calls for it to cook 3-4 hours on high. My slow cooker cooked it up in a little over 2 hours. It really depends on how your slow cooker cooks.
One way I help my slow cooker cook more evenly is the same trick folks use in the oven all the time… I turn my pot like you would turn your pan in the oven. I rotate my crock inside my slow cooker throughout cooking to help it cook nice and even.
This is a cinch to do in my 4 quart round bowl from my 3-in-1 Slow Cooker. You can do it in oval slow cookers too, just not as precisely.
Great corn casserole recipe from Gooseberry Patch's Slow Cooking All Year 'Round.
- 8 oz Cream Cheese- Softened
- 2 Eggs- Beaten
- 1/2 Cup Sugar
- 8 1/2 oz Corn Muffin Mix
- 2 1/2 Cups Frozen Corn
- 16 oz Can Creamed Corn
- 1 Cup Milk
- 2 Tbsp Butter-Melted
- 1 tsp Seasoned Salt
- 1/4 tsp Nutmeg
- Grease a slow cooker or line it with a liner.
- In a bowl, combine cream cheese, eggs and sugar.
- Mix in dry muffin mix and remaining ingredients.
- Mix well.
- Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.
Do NOT double. See note below.
*Edited to add: I have recently been asked a lot about doubling this recipe for the holidays. If you need more than 8 servings, I would recommend making two batches in separate crocks vs. trying to double the recipe in the same slow cooker. I am concerned if you try to double it in the same crock pot that the middle may not get done. I would recommend playing it safe and making two batches instead of a double batch.
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Linked to Weekend Potluck- a great source for tons of Thanksgiving recipes!