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wooden spoon scooping CrockPot corn casserole out of gray slow cooker

Creamy Cheesy CrockPot Corn Casserole

Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.
4.91 from 10 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 12
Calories: 330kcal
Author: Mel Lockcuff


  • Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 12 Total, 6 Count (Pack of 2)
  • Taste of Home Casseroles, Slow Cooker & Soups: 515 Hot & Hearty Dishes Your Family Will Love
  • BLACK+DECKER Slow Cooker, 7 quart, Teal Wave
  • Professional Box Grater, Stainless Steel with 4 Sides, XL Size, Black
  • Jiffy Corn Muffin Mix, 8.5 oz (Pack of 2)
  • Slow Cooker Travel Bag with Easy to Clean Lining, Insulated Carrier with Zippered Accessory Pocket, Carry Case Compatible with Crock Pot 6-8 Quart


  • 8 ounces cream cheese cubed
  • 1 cup heavy whipping cream
  • 4 tablespoons salted butter cubed
  • 1 teaspoon sugar
  • 1 tablespoon sour cream
  • 32 ounces frozen corn thawed
  • 1/2 box 4.25 ounces corn muffin mix*
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 green onions chopped
  • 1/2 cup extra sharp cheddar cheese grated
  • 1/2 cup Colby Jack cheese grated
  • Optional Ingredient: 6 slices bacon cooked and crumbled


  • Before you get started, be sure to chop the green onions. You'll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
  • Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker. You can also add the bacon, if desired.
  • Combine everything together with a good stir.
  • Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
  • Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole 'til it's melted.
  • And that's it. It's done and ready to serve!


*You can make this recipe gluten-free by using a gluten-free corn bread mix. I prefer to use Aldi's gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they're truly gluten-free.
Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it's a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.
One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you're ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.
You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.
The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.
CrockPot corn casserole with cream cheese can freeze just fine; in fact, it'll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.
Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you'll have to make your own judgment based on your schedule and preferences.


Serving: 1g | Calories: 330kcal | Carbohydrates: 23g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 450mg | Fiber: 2g | Sugar: 6g
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