Name: Slow Cooker Cream Cheese Corn Casserole
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 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

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Slow cooker cream cheese corn casserole is an easy, classic side dish made with cornbread mix, sour cream, butter, cream cheese, cheddar cheese, and bacon. This crockpot 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.

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When it comes to food, our family doesn’t always follow tradition. John loves French onion soup in the summer, and I adore pumpkin bread all year long! We’ll eat Thanksgiving and Christmas dishes in June and July, too, so I re-invented our corn casserole recipe as a slow cooker version that can be made any time of year.

Making crock pot corn casserole requires no oven time which keeps your house nice and cool during the hot summer months, an it frees up oven space at the holidays. In case you were wondering, yes, you really can make a traditional corn casserole in a slow cooker instead of the oven.

Things to Know Before You Start

Ready in 3 to 4 hours.
Serves 12 and is great for a holiday spread.
Freezer friendly.
Reheats well.
Best for: holiday sides, a large crowd, and freeing up oven space.

Scoop of corn casserole on a stack of plates.

Tips for Making Crockpot Corn Casserole

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.
Cook the bacon ahead of time. The 5 minute prep time listed with the recipe doesn’t account for cooking the bacon since that can be done in advance. So, fry or bake it earlier in the day or even the day prior.

How to Make Crockpot Corn Casserole

Eggs, sour cream, and cream cheese in a glass bowl.

Beat the sour cream, cream cheese and eggs together until they’re smooth and combined. This goes a lot faster and smoother when everything’s at room temperature already.

Bacon, cheese, corn, and Jiffy mixed added to cream cheese, sour cream and eggs.

Add both cans of cream corn, the whole kernel corn, corn muffin mix, bacon, cheddar, green chiles, salt, and black pepper. Stir until you have a thick, well-moistened batter. It won’t look like smooth cornbread batter at this point.

Corn casserole batter poured into a crock pot.

Pour the batter into a greased 7-quart slow cooker than lay a couple of layers of paper towels over the top before you add the lid. The paper towels catch the condensation that builds up on the lid so it doesn’t drip back down onto the casserole.

Top down view of corn casserole in a slow cooker.

The casserole is ready when the edges are set and starting to pull slightly from the sides of the crockpot and the center is no longer wet or jiggly. Start checking at the low end of the time range since every slow cooker runs a little differently. Serve it warm with your favorite holiday main dish, like roast turkey, pork chops, or holiday ham.

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