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 Recipe
Prep time
Cook time
Total time
Author: Rhiannon
Serves: 7
Ingredients
- 1 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
Instructions
- 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!