The slow, steady heat of a slow cooker turns this cornbread casserole into something almost pudding-like — a tender mix of sweet corn, sour cream, and melted butter that steams and sets into a golden, spoonable dish.

The cornbread mix binds everything into a soft, custardy texture, while a small amount of cheddar adds depth without making it taste overtly cheesy. It’s rich, sweet, and balanced — exactly what a holiday corn casserole should be. Serve it warm alongside roast turkey, barbecue pulled pork, or glazed ham.

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Table of Contents

Steps + Photos to make this recipe for Cornbread Casserole in a Slow Cooker

Step 1: In a large mixing bowl, combine yellow corn, cream style corn, sugar, egg, sour cream, cheddar cheese, melted butter, and cornbread mix. Stir until fully combined.

Step 2: Spray the inside of your slow cooker generously with non-stick cooking spray.

Step 3: Pour the batter into the slow cooker, spreading evenly.

Step 4: Cover and cook on High for about 2 ½ hours, or until the center is set and the edges begin to pull away from the sides.

Step 5: Carefully transfer to a serving dish or scoop directly from the slow cooker. Serve hot.

👉 Tips for Success

For a less sweet version, leave out the 2 T sugar.
Use medium cheddar if you want a bit more savory depth.
The casserole will continue to firm up slightly as it cools — don’t overcook it.
Double the recipe for large gatherings; increase cooking time by 30–45 minutes.
Line the slow cooker with parchment or a Crock-Pot liner for easier cleanup.
If you’d rather make something like this for the oven, try my Jiffy Mix Corn Casserole instead.
To make this recipe gluten free, use one-third of a 20-oz package of Bob’s Red Mill Gluten Free Cornbread Mix, 14.75-oz can of DelMonte Cream-Style Corn, and verify GF on labels for everything else in the ingredients list.

Slow Cooker Cornbread Casserole

A tender, golden cornbread casserole made in the slow cooker — rich with corn, sour cream, and a touch of cheddar. Perfect for holidays or any hearty meal.

5 from 1 vote

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Prep Time 5

Cook Time 2 30

Course Side Dish

Cuisine American

Servings

Equipment

4–6 qt slow cooker (This Hamilton Beach slow-cooker is on sale; I like HB and have had many of their products for years.)
Large mixing bowl
Mixing spoon or spatula
Measuring cups and spoons (These are from OXO; they’ve served me well for years.)
Non-stick cooking spray

Ingredients

1 15- oz can yellow corn drained
1 15- oz can cream-style sweet corn
2 T sugar optional for extra sweetness
1 egg beaten
1 c Daisy sour cream I find Daisy to be the freshest tasting, but use what you have on hand.
1 c shredded cheddar cheese mild or medium (I really like the 32 oz loaf of Tillamook cheddar; it lasts forever.)
¼ c half a stick Challenge butter, melted (salted or unsalted)
1 pouch Betty Crocker or Martha White cornbread mix 6–7 oz package

Instructions

In a large mixing bowl, combine all ingredients until well blended.
Spray the inside of a slow cooker with non-stick cooking spray.
Pour the corn casserole mixture into the slow cooker.
Cover and cook on High for about 2 ½ hours, or until the center is set. Note: It will continue to cook as it sits, so don’t overcook or it will become dry.
Transfer to a serving bowl or serve directly from the slow cooker while warm.