This crock pot corn pudding is one of the easiest side dishes you can make for the holidays. Toss it all in the slow cooker and forget about it until its time to eat!
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!
Crock Pot Corn Pudding
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
- 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.
Notes
Nutrition
Katelyn says
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.
Nikki says
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!
Holly says
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!!
Laurel says
Just curious as to what size crock pot you used... Thanks!
Nikki says
Hi Laurel,
I believe mine is a 6 quart. 🙂
Laurel says
Thanks, that's what I have - Looking forward to trying this!
Jessica @ Sunny Side Up says
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!
Becky says
I have a creamed corn recipe with jiffy corn but no cheese. How could I adapt it for the crock pot
Kelsey says
What a wonderful side dish for Thanksgiving or even a casual football party with chili. And Nikki, the photo is fantastic!
Stephanie @ Macaroni and Cheesecake says
I love corn casserole and I LOVE that you cooked it in the crockpot! Such a genius idea!
Callie Morgan says
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.
Paula says
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!!
Nikki says
haha! I have only one oven, too. In California, I had a double, but no longer can I enjoy that! 🙂 Crock pot to the rescue!!
Lola says
what setting? high or low?
Nikki says
Hi Lola. Low, as stated in the recipe instructions. 🙂
Juanita says
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!
Nikki says
I use a 6 quart, I believe. 🙂
Lori says
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!
Nikki says
Hi Lori, here is the link to the Crockpot Corn Pudding: https://penniesonaplatter.com/2012/11/12/crock-pot-corn-pudding/
karyn says
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.
Chung-Ah | Damn Delicious says
Best corn pudding ever! I just added this to my Thanksgiving menu. And it was so great to see you this week. You are the absolute sweetest!
Nikki says
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!!!!
patty says
Can this be trippled?
Nikki says
Hi Patty,
I have never tripled this recipe, but you would need a very large slow cooker in order to do so...
Emilie says
Out of curiosity...what is the final taste? Sweet or savory? With the sour cream and the cheese, not sure what to expect?
Jill says
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!
Nikki says
Hi Jill,
No, I stir the cheese in at the beginning (see in the directions). 🙂 It should be fine on the warm setting. Enjoy!
Jill says
Thanks! I should read the directions all the way through before I ask questions! 😛
Nikki says
Hey, it's okay! 🙂
Sierra says
This is just what I was looking for! If I were to double this recipe, would the cooking time remain the same?
Nikki says
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. 🙂
Sierra says
I think I will try to double it. We are having 25 big eaters for thanksgiving and leftovers are the best. Thank you!
Nikki says
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!!
Leslie says
Is this recipe more like bread to be cut into pieces or is it something you scoop out with a spoon?
Nikki says
Hi Leslie,
You scoop it with a spoon. I serve it right from the slow cooker, with a large spoon. 🙂
Paula says
I saw the McCarty pottery and new you have some connection to MS. I'm in Tupelo, what town are you in, not many MS bloggers.
Nikki Gladd says
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. 😉
Terri says
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.
Nikki Gladd says
Hi Terri,
I use a 6-quart. So, to be safe, go with your 7-quart. 🙂 Enjoy!
Terri says
OK & can you use a slow cooker liner instead of spraying it?
Nikki Gladd says
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. 🙂
Kari says
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.
cindy says
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
Nikki Gladd says
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. 🙂
Denise says
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.
Lisa says
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!
Nikki Gladd says
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!
Tiffany says
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
Sandy says
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!
Nikki Gladd says
Hi Sandy,
Yes, you can leave out the shredded cheese.