This Crockpot Cornbread Casserole Recipe is so easy to put together and is always a favorite side dish at Thanksgiving. I make it in the crockpot to save on space.
Crockpot Cornbread Casserole Recipe and Preparation
Crockpot Cornbread Casserole
This Crockpot Cornbread Casserole Recipe is so easy to put together and is always a favorite side dish at Thanksgiving. I make it in the crockpot to save on space.
- can whole kernel corn, drained
- 1 can cream-style corn
- 8 ounce package corn muffin mix (I used Jiffy)
- 1 cup sour cream
- 1 stick butter, melted
- 1 cup shredded Cheddar
- Stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter in a large crockpot. Top with shredded cheese. Cook on low for 4-5 hours.
This Recipe is adapted from Paula Deen
Question regarding the Recipe? Please comment below. You may also try my other Recipes here. Thank You.
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This is one of my all time favorites but for some reason I only have it at Thanksgiving and Christmas. I’ll have to make it some night. Pinning your recipe for a reminder 🙂
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I have been making a similar version of this for years – I never thought about making it in the crockpot – LOVE IT!!!! I also add cooked taco meat to mine.
I just completed a version of this recipe where I added a mixture of seasoned ground beef and a fresh green onion sausage, very tasty!
How long would I cook if I doubled the recipe?
has anyone had much luck doubling the corn casserole recipe in the crock pot? One recipe never seems to be enough.
I always double it but I still only use one stick of butter the first time i did 2 and it was just way too buttery
Can I add the cheese the last hour so it remains a topping? Thanks
sure!