Seeded At The Table - Easy recipes for your family.

Seeded at the Table - Easy recipes for your family.

Crock Pot Corn Pudding

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Crock Pot Corn PuddingThanksgiving is quickly approaching, so this week and the beginning of next, I plan to post some new recipes you can whip up for your holiday guests.  One request I’ve received recently is an easy crock pot recipe so your oven can be freed up for the other million dishes you are making that day.  Well, friends, I’m coming through for you because this one is a super simple idea and it feeds a crowd.

I basically took my favorite corn casserole that is typically baked in the oven, and tested it out a couple of times in my crock pot.  With a couple of tweaks, it came out amazing.  It’s a creamy corn dish that will complement your Thanksgiving spread well, because it’s not so overpowering that it takes over the stars of the day, like that new gravy you want to show off, or maybe the casserole dish you prepared.  Instead, it offers a nice subtle cornbread flavor that is still buttery and cheesy enough to make you want more.

The recipe as written below will be plenty for your party guests.  If you plan to feed just a small family, though, I recommend halving it without changing the time.  Enjoy!

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Crock Pot Corn Pudding
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 
A great side dish for entertaining a large crowd, or halve the recipe and feed just your family. Either way, this recipe is great for the holidays or an any-time-of-the-year potluck. The best part? Using the crock pot frees up your oven!
Servings: 12 -15 servings
Ingredients
  • 2 (15 oz) cans whole kernel corn, drained
  • 2 (15 oz) cans cream-style corn
  • 2 (8 oz) package Jiffy corn muffin mix
  • 16 oz sour cream
  • 1/2 cup butter , melted
  • 2 cups shredded cheddar cheese
Instructions
  1. Lightly spray a large crock pot bowl with oil. Dump all ingredients, except the cheese, into the bowl and gently stir until combined. Mix in the cheese. Cover and cook on low for 3-4 hours, stirring once halfway through. Serve warm right from the crock pot.
Recipe Notes

This recipe can be halved without changing the cooking time.

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Comments

  1. I love the McCarty pottery, I think you’re a real Mississippian now! Also this is a great idea, fighting over one oven with 3 cooks is going to be a challenge next week. Thanks for posting.

    Reply

    • haha! Thanks, Katelyn! The pottery is actually my neighbor’s. 🙂 Since most of my stuff is in storage still, sometimes I ask my neighbors if they have cute bowls or plates I can use for my photography. lol!

      Reply

  2. Oh my gosh this is exactly what I needed!!! I was planning on making this exact corn casserole/pudding for Thanksgiving and yesterday I was wondering how I would get everything cooked with so many things demanding the oven. I made a very similar corn casserole last year and it was a hit. I added a can of green chilies for a little kick – delicious! Thanks for posting!!

    Reply

  4. I used my crockpot for corn (creamed corn, though) last year and it was great! I set it up in the morning and just forgot about it until it was time for dinner. The creamed corn was a hit, but I might need to give corn pudding a try this year instead!

    Reply

  7. I saw this picture on pinterest and I knew it was you… nice McCarty’s!! 🙂 We’re bringing out the country in you yet. haha! This is one of my favorite holiday dishes…can’t wait to try it.

    Reply

  8. You know you are a Mississippi girl when everyone comments on your McCarty pottery! We will be trying this recipe next week – my mother-in-law has ONE single oven in her kitchen!! The horrors!! Crock pot usage is high on my list!! Thanks!!

    Reply

  10. Silly question but what size crock pot are you using? I have a big one and wanted to see if I need to adjust the recipe before hitting the grocery store.

    Thank you!

    Reply

  11. Just wondering what tweaks you made from your original recipe to accommodate the crock pot. I have a recipe for tamale pie that my family loves that I use a chi chi’s corn muffin mix for that is very similar to corn pudding. I can no longer find the mix in my area and need a recipe to use in it’s place. Yours look to be the right consistency for what I am looking for. Thanks!

    Reply

  12. Not sure what I did wrong, but this was gross. The cornbread mix never softened much and the whole thing was a big mess…I was expecting it to rise a bit but it never did.

    Reply

    • Awe, thank you, Chung-Ah! I super love you, girl! SO glad to have met you and can’t wait to see you again someday!!!!

      Reply

  15. Out of curiosity…what is the final taste? Sweet or savory? With the sour cream and the cheese, not sure what to expect?

    Reply

  16. Do you just sprinkle the cheese on at the end right before serving? Also, is it okay to leave it in the crock pot on warm for a while before serving or will that cause problems? Thanks!

    Reply

    • I haven’t had to double it, but if you halve it, it’s the same. It makes quite a large amount. We fed 15+ people with leftovers. If you still think you need to double it, it will probably need more time. I would allow 2 more hours and just keep your eye on it. If it gets done early, you can keep it on the warm setting. 🙂

      Reply

      • I think I will try to double it. We are having 25 big eaters for thanksgiving and leftovers are the best. Thank you!

        Reply

        • Leftovers definitely are the best! In fact, I can’t wait to eat the leftover corn pudding from our dinner yesterday! 🙂 Please let me know how doubling the recipe turned out for you, and how long it took to cook. Hope it turned out ok!!

          Reply

    • Hi Paula! I’m in Madison! That McCarty pottery was a gift from a friend to help welcome me to the south, since I’m originally a Michigander. 😉

      Reply

  20. This looks like what I want to make. I have a 7 qt & a 5 qt slow cooker. What size would be best to use? Thanks in advance.

    Reply

        • I believe you can! I’ve never used a liner and have heard mixed reviews, but I do remember a few years ago, at a company potluck, someone served their corn pudding out of a crock pot with a liner. 🙂

          Reply

          • I love using liners in both crock pots and roasters. The biggest trick I’ve found to make them successful is to put about 1/4-1/2″ on water (depending on size of crock pot using) in the crock pot before you put the liner in. It will add moisture when cooking, and also keep the liner from sticking/melting to the crock.

            Reply

  21. 3-4 hours on low and it was still like corn soup. Had to turn it up to high for 2 hours. Followed recipe exactly. I would recommend cooking on high for 2 hours then turning down to low for 2

    Reply

    • Hi Cindy,
      I haven’t had this problem and 3-4 hours on low has worked for me. I’m glad the 2 hours on high ended up working for you, but I’m curious if maybe you forgot to drain your cans of corn before adding to the crockpot and maybe this is why it was soupy for you? Totally just a guess. Slow cookers vary in temps so it could be that, too. 🙂

      Reply

      • My family hold a n early Thanksgiving fest before Mom&Dad return to Florida for the winter. We have 20 to 25 people, so its hard to wRm and reheat all our dishe with only one small oven at the cottage. This year we decided to use a line of crockpots plugged into a power strip to keep our side dishes warm. I think i will cook mine in another pan in the oven, then transfer to a hot oiled crockpot to transport and serve. Im thinking i will preheat the crockpot to high during the hour my casserole bakes in the oven. That way. The hot food goes into a hot dish to carry and aerve.

        Reply

  22. So excited to have found a crock pot recipe for this! We make it every year in the oven and it goes quickly. I do have a question about the ingredients. All of the other recipe I’ve seen, including the one I have, call for eggs, but I see this recipe does not call for eggs. I’m worried about the consistency without them. Just curious.
    Thanks!

    Reply

    • Hi Lisa,
      There are no eggs in this recipe. It’s more of a gooey pudding type consistency than a corn casserole that includes eggs. You spoon it to serve rather than cut it into squares. Hope this helps!

      Reply

  23. I made this receipe for my Christmas potluck at work and everyone loved it! It was a struggle to get it to firm up though. I cooked it on low for 2 hours and i could tell it needed more heat so I ended up cooking it on high for another hour, low again for an hour then high again for an hour, grand total five hours. It burned minimally around the sides. Everyone loved it and none came home with me. When I make it again I might even let it cook longer, it seems my crockpot might not be too powerful and it was still a little loose when it was time to eat. The consistency is more of a pudding than a bread, you spoon it out instead of cutting it up. Next time I might put a dish towel over top before I put my lid on to allow some space for evaporation without it drying out too much. All in all very good, highly recommend

    Reply

  24. Do you think this recipe would still work without the cheese? Made it for my in-laws’ big Thanksgiving feast and everyone liked it! But for my side of the family’s Christmas I might need to leave out the cheese. I’d test it out myself but that’s a lot of corn pudding for just hubby and me! Thanks for your post!

    Reply

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