Making your Jiffy Corn Casserole in The Crock Pot really frees up some time while you're making a big meal. The corn casserole is deliciously fluffy but has a little moisture - just like any corn casserole should be.
It's a perfect Thanksgiving Side Dish, I love making this for Thanksgiving as my oven is usually very busy when making the holiday meal, and being able to throw this together in the slow cooker really helps time and space.
It's always a crowd favorite.
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❤️ Why you'll love it
- With the economy the way it is right now the ingredients are inexpensive and I love it.
- Adjust seasoning levels to your preference for your best Jiffy Corn Casserole ever.
- You'll love how it frees up some oven space using your slow cooker.
- For just a few minutes of prep you can have this already cooking away.
- This easy corn casserole recipe is perfect for a family dinner on busy weeknights too.
- It freezes great too, so make a double batch and save some for another time in the freezer.
- It's one of the most easy recipes you can make, and a great side dish any time.
🧅 Ingredients
- Jiffy Corn Muffin Mix
- Cheddar Cheese
- Whole Kernel Corn
- Red Pepper Flakes
- Creole Seasoning
- Butter
- Sugar
- Cream-Style Corn
- Sour Cream
- Eggs
See recipe card at the bottom of this post for quantities.
🥣 Instructions
- Step 1: In a large bowl mix the eggs and creamed corn.
- Step 2: Add the Jiffy mix and the remaining ingredients to the bowl and stir well until completely combined.
- Step 3: Pour batter into a greased crock pot. Use a nonstick spray.
- Step 4: Cover with several layers of paper towels and place lid to secure.
- Step 5: Cook on high for about 2-½ hours or low for about 4 hours.
Hint: Place paper towels (or a fabric kitchen towel) on the top before the lid - it really helps keep moisture off the top of the corn casserole. If you don't have that layer soaking up the condensation then it'll drip into the middle of the casserole while cooking.
🔄 Substitutions and Variations
- Cream Cheese - instead of sour cream, or just substitute some.
- Green Chili - add a small 4oz can of green chilies for another flavor profile.
- Pepper Jack Cheese - instead of the cheddar for more heat.
- Frozen Corn - Instead of canned corn you could use frozen. You'll need 4 cups.
- Fresh Corn - Same as above, substitute 4 cups.
- Sugar - I have added sugar, just to give a little more sweetness. You can omit this if you don't like it sweeter.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I have some affiliate links to my favorite equipment that I used in the recipe card at the bottom of this post.
📘 More Thanksgiving Side Dishes
- Air Fryer Green Bean Casserole
- Cracker Barrel's Fried Apples Recipe
- Baked Oyster Dressing
- Mac and Cheese
- Cajun Green Beans
- Copycat Popeyes Mashed Potatoes
- Cranberry Apple Rice Pilaf
- Crispy Instant Pot Potatoes
- Cracker Barrel's Hash Brown Casserole
- Cajun Rice Dressing
- Crock Pot Pinto Beans
🧊 Storage
Store in the refrigerator in an airtight container for up to 4 days.
This corn casserole does freeze well, store in a freezer-safe container and freeze for up to 6 months.
💡 Tips
Expert Tip: Add another flavor profile by using the cans of corn that have a little something extra, like Fire Roasted Corn or Southwest Corn.
👩🍳 FAQs
Yes, the same.
I haven't tried it, but I bet if you used the same ingredients and filled a muffin pan with them and baked like regular corn muffins it would work.
It's a perfect side dish for the holiday season so we're talking holiday ham, some delicious baked turkey, perhaps pork chops on a week night. The ideas are endless.
Either way is fine, although I recommend eating it hot.
If you’ve tried this Jiffy Corn Casserole in the Crock Pot Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Jiffy Corn Casserole In The Crock Pot
A Jiffy Corn Casserole in the Crock Pot is a simple way to cook this tasty side dish. Deliciously flavorful and perfectly moist, it's a perfect Thanksgiving side dish.
Ingredients
- 2 Large Eggs
- 2 (15oz) Cans Creamed Corn
- 2 (15oz) Cans Whole Kernel Corn
- 2 (8.5oz) Boxes Jiffy Corn Muffin Mix
- 1 Cup Sour Cream
- ½ Cup Unsalted Butter, melted
- 1 Cup Shredded Cheddar Cheese
- 1 Tablespoon Granulated Sugar
- ½ Teaspoon Creole Seasoning
- ¼ Teaspoon Red Pepper Flakes
Instructions
- In a large mixing bowl, add the eggs and the creamed corn and beat until well mixed.
- Add the remaining ingredients and mix together well until totally combined.
- Pour into a greased slow cooker and turn onto high.
- Place 2 or 3 pieces of papertowel over the top of the crock pot and put the lid to secure them. This will stop any moisture falling down onto the corn casserole.
- Cook for about 2-½ Hours. Check by giving the crock pot a bit of a shake, if the center has set then it's ready.
Notes
If you don't think your paper towels will be good enough to hold the moisture (some brands are better than others) then use a fabric kitchen towel instead.
It's best to use ingredients that are at room temperature, that way the recipe doesn't start off too cold.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 319Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 112mgSodium 338mgCarbohydrates 19gFiber 1gSugar 7gProtein 7g
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