Crock Pot Corn Casserole is a classic side dish made with corn‚ cornbread mix‚ sour cream‚ butter‚ and cheddar cheese. It’s fabulously creamy and delicious with lots of sweet corn flavor. Since this recipe is made with canned corn‚ it can be enjoyed all year long. You can substitute fresh corn kernels during the summer months. This Crock Pot Corn Casserole  recipe is wonderfully quick and easy to make. Just mix together all the ingredients in a bowl and dump them in a 6-quart slow cooker. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 hours. Only about 5 minutes of hands on time is needed. How To Serve Great for a holiday meal and pairs wonderfully with any type of meat. I hardly ever meet anyone who doesn’t like corn so this casserole is a great choice when cooking for family or guests. Variations and Substitutions You can substitute 4 cups of fresh corn kernels for the 2 cans of whole-kernel corn. No need to cook it first. Or you can use frozen corn. Thaw it first for best results. Try using Pepper Jack cheese instead of cheddar for a little heat. Add a can of diced green chilies or a tablespoon of diced jalapeno for a little more heat. For a super rich version try adding a combination of sour cream and softened cream cheese (1/2 cup sour cream and 4 ounces of cream cheese.) Add crumbled‚ cooked bacon for some smokey flavor. Tips For Making Crock Pot Corn Casserole You have to watch the time with this casserole‚ especially if cooking on high. You want to cook it until the center is set‚ but cook it too long and the edges will burn. Each crock pot cooks a little differently. I use Jiffy cornbread mix‚ but any 8.5-ounce box will do. Place a double layer of paper towels right under the lid to catch the condensation. This will help the casserole set up. More Corn Recipes Best Way to Cook Corn on the Cob Slow Cooker Creamed Corn 12 Bones Corn Pudding Country-Fried Corn Roasted Corn Salsa Slow Cooker Southwestern Corn Casserole Cheddar Corn Casserole Jalapeno Honey Butter Corn Print Crock Pot Corn Casserole Crock Pot Corn Casserole is a classic side dish made with corn‚ cornbread mix‚ sour cream‚ butter‚ and cheddar cheese. It's fabulously creamy and delicious with lots of sweet corn flavor. Course Side DishCuisine SouthernKeyword Casserole‚ crockpot‚ slow cooker Prep Time 10 minutes minutesCook Time 2 hours hours 30 minutes minutesTotal Time 2 hours hours 40 minutes minutes Servings 12 Calories 420kcal Equipment6-quart slow cooker Ingredients2 eggs‚ lightly beaten2 (15-ounce) cans creamed corn2 (15-ounce) cans whole sweet corn‚ drained2 (8.5-ounce) boxes corn muffin mix1 cup sour cream8 tablespoons butter‚ melted1/4 teaspoon seasoned salt1/4 teaspoon crushed red pepper flakes1 cup shredded cheddar cheese InstructionsIn a large bowl‚ stir together eggs and creamed corn until mixed well. Add remaining ingredients and mix well.Transfer mixture to a lightly greased 6-quart slow cooker. Place a double layer of paper towels just beneath the lid.Cover and cook on HIGH for 2 to 3 hours or on Low for 4 hours or until the center is set. Notes4 cups of fresh corn kernels can be used instead of the 2 cans of whole kernel corn. Place a double layer of paper towels under the lid to catch the condensation. This will help the casserole set up. Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 420kcal | Carbohydrates: 52g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 845mg | Potassium: 278mg | Fiber: 5g | Sugar: 14g | Vitamin A: 629IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 2mgWant to Save This Recipe?Save This Recipe Originally posted June 10‚ 2019. Disclosure: This post contains affiliate links. The post Crock Pot Corn Casserole appeared first on Spicy Southern Kitchen.