Crock Pot Corn Casserole

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Crock Pot Corn Casserole with Bacon is an easy, classic side dish made with cornbread mix, sour cream, butter, cheddar cheese, and bacon. Creamy and delicious, this Crock Pot version of the traditional Southern recipe puts a tasty twist on a favorite holiday staple. Our recipe only needs about 5 minutes of prep time and makes a great side side for any holiday meal or family dinner!

Wooden spoon scooping a helping of corn casserole.

Creamy Corn Casserole Recipe

When it comes to food, our family doesn’t always follow tradition. John loves French onion soup in the summer, and I adore pumpkin cream cheese bread all year long!

It shouldn’t be surprising that we’ll also eat Thanksgiving and Christmas dishes in June and July! That’s why I decided to re-invent our corn casserole recipe and make a slow cooker version.

Making crock pot corn casserole requires no oven time which keeps your house nice and cool during the hot summer months. This recipe is great as a holiday recipe, too, and perfect if you need to free up oven space.


  • Bring the ingredients to room temperature. The cream cheese, sour cream, and eggs mix so much better if they’re room temperature.
  • Use a different cheese. We use a triple cheddar blend for this cream cheese corn casserole, but you can use any flavor of cheese you’d like. Monterey jack and pepper jack cheese are good options.
  • Make it spicy. Swap the green chiles for a tablespoon or two of diced jalapeños, add some red pepper flakes, or a dash of cayenne pepper or chili powder.
  • Adjust the time. Every slow cooker cooks a little differently, so adjust the time as needed.

Storage Options

Refrigerator: Store leftover corn casserole in an airtight container in the fridge for 4-5 days.

Reheating: Reheat in the microwave at half power or in the oven covered by aluminum foil at 350°F until warmed through.

Frequently Asked Questions

Can you freeze corn casserole?

Yes, you can freeze corn casserole. Before freezing the casserole, let it cool to room temperature and then place it in a freezer-safe container. 

To thaw, remove from the freezer and place in the refrigerator overnight before reheating in a 350°F oven for about 20 minutes until heated throughout.

Scoop of corn casserole on a stack of plates.

Can you use fresh corn in crock pot corn casserole?

Yes, you can use fresh corn in crock pot corn casserole. You’ll need about 4 cups of fresh corn to replace the canned version used in this recipe.

What do you serve with crock pot corn casserole?

Our crock pot corn casserole recipe is a crowd favorite and works well with so many main dishes! Here are a few of our favorites:

What is the texture of crock pot corn casserole with bacon?

The texture of crock pot corn casserole with bacon is creamy and soft, thanks to the combination of sour cream, cream cheese, butter, and cheddar cheese.

The cornbread mix contributes to the casserole’s thickness, while the bacon provides a smoky flavor and adds some crunch.

Since the crock pot cooks from bottom and sides inward, the outside edges of the corn casserole may be a little firm and darker than the center.

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Wooden spoon scooping homemade corn casserole.

Crock Pot Corn Casserole

5 from 3 votes
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Author: Kimberly
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 12 Servings


  • 1 cup sour cream, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 large eggs, room temperature
  • 28 ½ ounces creamed corn, undrained; 2 (14.25 ounce) cans
  • ½ pound bacon, cooked and crumbled
  • 30 ounces whole kernel corn, drained; 2 (15 ounce) cans
  • 17 ounces corn muffin mix, 2 (8 ½ ounce) boxes; We used Jiffy brand.
  • 1 cup shredded cheddar cheese
  • 4 ounces green chiles, well drained (optional)
  • ¼ cup unsalted butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • Add the sour cream, cream cheese, and eggs to a large bowl. Use a hand mixer and beat until well combined and smooth.
    1 cup sour cream
    4 ounces cream cheese
    2 large eggs
  • To the bowl, add both cans of cream-style corn and stir to combine. Add the bacon, whole kernel corn, corn muffin mix, green chiles, butter, salt, and pepper. Stir until the ingredients form a well-moistened batter.
    28 ½ ounces creamed corn
    17 ounces corn muffin mix
    30 ounces whole kernel corn
    ½ pound bacon
    1 cup shredded cheddar cheese
    ¼ cup unsalted butter
    4 ounces green chiles
    ½ teaspoon salt
    ¼ teaspoon pepper
  • Spray a 7-quart slow cooker with nonstick cooking spray, and pour the batter into the crock pot. Place a couple of layers of paper towels over the crock pot then add the lid.
  • Cook on HIGH for 2-3 hours or LOW for 3 ½-4 ½ hours.
  • Serve warm with crumbled bacon, a dollop of sour cream, chopped green onions, or freshly chopped parsley.
  • Scroll up and see the post for tips, storage options, and FAQs.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Recipe makes approximately 12 cups.
*Prep time does not include the time it takes to cook the bacon.


Serving: 1cup | Calories: 504kcal | Carbohydrates: 52g | Protein: 12g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1011mg | Potassium: 311mg | Fiber: 4g | Sugar: 12g | Vitamin A: 602IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 2mg
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5 from 3 votes (3 ratings without comment)

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