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Slow Cooker Corn Casserole

Learn how to make rich, perfectly set slow cooker corn casserole with crisp corn kernels, sharp cheddar, and zero soggy condensation.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Rest Time 15 minutes
Total Time 3 hours 40 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (8.5 oz) corn muffin mix such as Jiffy
  • 1 can (15.25 oz) whole kernel sweet corn drained thoroughly in a strainer
  • 1 can (14.75 oz) cream-style corn undrained
  • 1 cup sour cream full-fat, room temperature
  • 0.5 cup unsalted butter 1 stick, melted and cooled slightly
  • 2 large eggs room temperature, lightly beaten
  • 1 cup sharp cheddar cheese shredded, divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly cracked

Equipment

  • 6-quart slow cooker
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Fine-mesh strainer
  • paper towels

Method
 

  1. Grease the interior insert of a 6-quart slow cooker with butter or nonstick cooking spray.
  2. In a large mixing bowl, whisk together the melted butter, room temperature eggs, and full-fat sour cream until completely smooth.
  3. Stir in the drained whole kernel sweet corn and the undrained cream-style corn until blended.
  4. Add the dry corn muffin mix, kosher salt, and black pepper to the wet mixture.
  5. Fold gently with a rubber spatula just until the dry ingredients are incorporated and no yellow flour streaks remain.
  6. Fold in 3/4 cup of the shredded sharp cheddar cheese, reserving 1/4 cup for the top layer.
  7. Pour the batter into the prepared slow cooker insert and spread it into an even layer with your spatula.
  8. Cover with the lid and cook on LOW for 2 hours and 30 minutes.
  9. Remove the lid, stretch a double layer of paper towels smoothly over the top of the slow cooker insert, and press the lid firmly back into place over the paper towels to catch condensation.
  10. Continue cooking on LOW for another 35 to 45 minutes until the center is set to 195°F and the outer edges are pale golden.
  11. Sprinkle the remaining 1/4 cup shredded sharp cheddar cheese over the top, cover with the lid for 5 minutes until melted, then turn off heat and let rest uncovered for 15 minutes before serving.

Notes

If your slow cooker runs hot, check doneness at 2 hours and 15 minutes before adding the paper towel layer.
For easier serving and cleanup, line your slow cooker insert with a parchment paper collar or slow cooker liner sprayed with nonstick cooking spray.
Do not open the lid during the first 2 hours of cooking, as dropping the internal crock temperature adds 15 to 20 minutes of cook time.