With only 10 minutes of prep time, this Slow Cooker Corn Casserole will cook to creamy perfection, leaving your oven open for other recipes! No boxed Jiffy mix here, just sweet corn kernels wrapped in a rich custard of eggs, butter, and cream.
⭐️⭐️⭐️⭐️⭐️ Reader Paula said: “This corn casserole is absolutely delicious! So easy to make too!”
Updated in 2026! This Crock Pot Corn Casserole Without Jiffy now includes clearer instructions and extra tips for making this creamy, from-scratch slow cooker corn casserole for holidays or easy family dinners.
This Slow Cooker Corn Casserole is one of my go-to holiday side dishes when I’m entertaining for a crowd, kids love it. Since it’s made in the crock pot, it frees up plenty oven space for other dishes during the busy holiday season as well as the main course.
If you’ve never had slow cooker corn pudding, you’re in for a treat. It’s truly a delicious, melt-in-your-mouth custard that’s so creamy and sweet thanks to fresh or frozen corn kernels. It’s on our table for every holiday meal, and there are never any leftovers (it’s one of those dishes that you’ll go back for a second helping, trust me). It’s truly the perfect side dish.
I developed my version without using Jiffy corn muffin mix. It’s made from scratch with minimal ingredients and takes the same amount of time to prep, how great is that?! And if you want to make it in the oven, no worries, I’ve got you covered with my Classic Corn Casserole recipe (a favorite among readers, too!).
Reader Quote: “Was indeed very easy to make. And great flavor that everyone loved!” – Erik
Why You Will Love This Recipe
- No corn muffin mix used – Most of us have used Jiffy cornbread mix at some point. Trust me, this corn casserole is even better without it and takes the same amount of time to prep.
- Easiest side dish – Forget a million dishes and hours of clean up, just a couple of bowls is all you need!
- Less than 10 minutes to prep – This easy recipe uses 7 simple ingredients that you can quickly mix and add to the slow cooker.
Kathleen’s Tip: Since every slow cooker heats differently (especially newer ones – much hotter), watch this casserole closely. As it’s starting to set, give it a gentle jiggle to determine doneness. When done, the center should be slightly jiggly, like Jello.
Ingredients
- Corn: Use whole corn kernels, fresh or frozen. I used organic frozen corn – do not thaw! Canned corn may be used, but drain it really well! Yellow or sweet white corn may be used — even roasted corn! I don’t recommend cream-style corn here, it will change the texture of the casserole.
- Eggs: Use large eggs here; room temperature are even better.
- Heavy cream: This is, after all, a pudding; heavy cream adds creaminess and lightness.
- Butter: Use melted butter that has been slightly cooled for 5 to 10 minutes. For the best results, use real butter, salted or unsalted.
- Sugar: I use natural cane sugar, just a little bit since the corn is naturally sweet.
- Flour: To thicken the creamy corn pudding recipe, use all-purpose flour; you may also use gluten-free AP flour.
- Baking powder: Baking powder gives the corn casserole it’s lift.
- Salt: Bring out the sweetness of the corn with a little kosher salt.
Get the full recipe in the recipe card below.
How to Make Slow Cooker Corn Casserole
Step 1 | Recipe prep and mix dry ingredients
Start by greasing or spreading a thin layer of butter inside of a slow cooker. You may use non-stick cooking spray also. Then, add the dry ingredients—sugar, flour, baking powder, and salt—to a small bowl, whisk, and set it aside for later.
Step 2 | Add wet ingredients to dry ingredients
In a large bowl, whisk the eggs and then whisk in the whipping cream. Add the cooled melted butter and combine well.
Slowly pour the dry ingredients into the wet ingredients, whisking until the mixture is thick and smooth.
Step 3 | Add the corn
Next, stir the whole kernel corn into the mixture, breaking up any clumps of frozen corn and then pour the corn casserole batter ingredients into the prepared slow cooker.
Step 4 | Cook, rest, and enjoy!
Finally, cover the crock pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. (See tips below for cooking times based on size of crock pot).
Depending on your size of slow cooker, this side dish will cook faster or slower, so pop by it every now and then and give it a gentle jiggle. If the middle is soup-y continue cooking. If it’s more Jello like in the center, it’s done, turn it to the warm setting and allow to set for 30 minutes.
Once it starts pulling away from the sides and the top becomes dull, switch the heat to warm.
You know the pudding is done when the edges are golden brown and a knife inserted into the center of the casserole comes out clean. Before serving this delicious side dish recipe, let it rest for 5 to 10 minutes. The perfect Thanksgiving side dish, or Easter, or Christmas dinner, or family gatherings, a BBQ and potlucks in the summer months! You get the idea!
Cooking Times for Different Crockpots
- I used a 4-quart crock pot, and it took 2-3 hours on HIGH or 4-6 hours on LOW. Toward the end of cooking, keep an eye on it and jiggle it gently to see if the center is soupy or jello-like. If it is soupy in the middle, cook longer. Otherwise, turn the setting to warm to set for 30 minutes.
- If you use a standard oval 6—to 7-quart slow cooker, the casserole will cook much faster, so check on it after about 2 hours on HIGH or 5 hours on LOW. Then, test the consistency as instructed above.
- Newer crock pots cook hotter than older ones, so be sure to test the pudding and check on it throughout the cooking time.
- Be careful if you are using a metal crockpot, mine worked perfectly, but it’s something you want to keep an eye on.
- You may also use a Casserole Crockpot, it’s probably prettier for presentation too. Cook on LOW 4-6 hours or 2-3 hours on High.
Variations
- Cheesy Corn Casserole Recipe: Add two cups of shredded sharp cheddar cheese or a mix of your favorites for a cheesy corn pudding recipe. Add a hint of heat by using pepper jack cheese.
- Gluten-Free Corn Casserole: To make this easy recipe gluten-free, you only need to swap a good Gluten-free All-purpose flour for the regular flour. That’s it! I’ve made it this way for family many times!
- Add some spice! If you like heat, try adding green chiles or diced jalapeno to the corn casserole, similar to my Jalapeno Corn Casserole recipe. The sweet corn flavor shines through.
- Bacon: Dress it up with crisp bacon, stirring it in or sprinkling on top.
- Make it in the oven: If preferred, you can make this corn casserole in the oven — check out my post on Corn Casserole without Jiffy for all of the details.
- Preheat oven to 350°F (175° C) and grease or butter well a 9×13 inch baking dish. Make recipe as described above, pour into prepared baking dish and bake 45-70 minutes until set.
Expert Tips & Substitutions
- Adjust the Sugar: This crock pot corn pudding is already sweet from the corn, so you can omit or cut it in half if preferred. You can also use a sugar replacement, like Monk fruit.
- Fresh or Canned Corn: Frozen corn is convenient, but you can use fresh corn kernels cut off the cob or drained cans of corn, but do not use creamed corn. Be sure to drain the canned corn well to avoid any extra moisture in the recipe.
- Unsalted Butter: I typically have salted butter on hand, but if using unsalted butter, add ¼ teaspoon of kosher salt to the recipe.
- Vegan Crockpot Corn Casserole: I have not tried this, but in theory you should be able to do this; swap the eggs for your favorite egg replacement, the heavy cream and butter for a plant-based options. Let me know if you try it!
- Don’t over-mix the batter. This will make your corn pudding gummy in texture and we want it custardy!
What to serve with Crock Pot Corn Casserole
Here are my top choices, it’s so tough to choose, this corn casserole is delicious with so many things!
- Costco Spiral Ham our favorite holiday ham, a crowd favorite
- Ultimate Green Bean Casserole Recipe (No Mushroom Soup)
- Roasted Sweet Potatoes and Broccoli
- Air Fryer Turkey Tenderloin, Air Fryer Turkey Wings, Boneless Turkey Breast in air fryer, or air fryer Turkey Legs
- French Potatoes Au Gratin
- Funeral Sandwiches
- Crockpot Brisket
Storage
After the sweet corn casserole is cooled to room temperature, store it in an airtight container in the fridge for up to a week.
Freezing corn casserole works great, too! Transfer the cooled corn pudding casserole to a freezer-safe container and freeze for up to two months. Since my corn casserole does not contain cream cheese or sour cream, it freezes beautifully. Thaw overnight in fridge, then reheat.
Reheating
I recommend two different methods of reheating to keep that delicious texture:
- Keep the casserole in the ceramic crockpot, cover it with foil (do not put the lid in the oven), and place in a 350° F oven, reheating for 15 minutes covered, then remove the foil and heat for another 10-15 minutes until warmed.
- While I have read that it’s not recommended to reheat using your slow cooker, I have placed the crock back into the crockpot on low for one hour and it’s warmed nicely.
- Or spoon the casserole into an oven-safe baking dish, cover with aluminum foil, and bake at 350° F (175° C) for 15 minutes. Remove the foil and bake for another 10-15 minutes until warmed through. To check if the recipe is warmed through, insert a butter knife into the middle of the baking dish and hold it for 30 seconds. It is ready to serve if it comes out warm to the touch!
- Microwave: Reheat individual slices for a few seconds (start at 30 seconds) covered with a damp paper towel.
Make-Ahead Instructions
Assemble the ingredients and cover with plastic wrap and place in fridge until ready to put in crockpot. When ready, remove from fridge 30 minutes prior to slow cooking, give it a good stir and cook as directed.
This method will work better with fresh corn or canned corn, if using frozen, I suggest waiting to stir it in until just ready to slow cook.
FAQs
There may be too much liquid if your casserole is mushy. Remember to drain the canned corn. It’s also possible the dish still needs to be cooked entirely. The corn pudding should generally be moist but not soupy or runny.
Corn casserole and cornbread (or corn muffins) share some ingredients but are very different dishes. Corn casserole, or corn pudding, is like a creamy custard, while cornbread is, of course, bread.
You sure can, in fact, hundreds have made this recipe and my oven-baked version with does not contain creamed corn. Try it for a new, clean way of enjoying corn casserole!
It’s delicious served hot or cold, but most guests enjoy it warm.
This version of corn casserole cannot be left out overnight, since it contains eggs and heavy cream. It’s best to store in the refrigerator.
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Originally published in 2024 and updated in 2026 with improved tips and instructions to help you make the best crock pot corn casserole without Jiffy mix. If you enjoyed it, please leave a rating and comment below!
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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- 6 large eggs room temperature, if you forgot, submerge eggs in a bowl of warm (not hot) water 5-7 minutes.
- 2 cups heavy cream not fat free
- ½ cup salted butter melted; slightly cooled for 5-10 minutes (if using unsalted, add an additional ¼ teaspoon salt.) Use a high quality butter.
- ¼ cup granulated sugar may omit, cut in half or use Monk fruit sugar replacement.
- 3 tablespoons all-purpose flour Replace with GF all purpose flour for gluten free.
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 8 cups whole kernel corn fresh, or frozen (do not thaw), canned corn may be used, drain WELL!
Instructions
- Grease or butter a 4 or 6-quart crockpot. See tips for cooking times for different sizes crockpots.
- Combine dry ingredients; sugar, flour, baking powder and salt with a fork or whisk in a small bowl, set aside.¼ cup granulated sugar , 3 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 ½ teaspoons kosher salt
- In a large mixing bowl, whisk eggs until beaten, then whisk in whipping cream until smooht. Then whisk in (cooled) melted butter.6 large eggs, 2 cups heavy cream, ½ cup salted butter
- Gradually whisk the dry ingredients into the and wet, whisking until thick and smooth.8 cups whole kernel corn
- Stir in the frozen, fresh (or drained canned) corn (8 cups) and pour into the prepared crockpot. *Not creamed corn.
- Cover and cook on low 4-6 hours or on high 2-3 hours. *see tips Cook until it just starts pulling away from the edges, the top is dry-ish and there is a very slight jiggle in the center. It will continue cooking on warm, but only allow it set on warm for 30 minutes.
- The corn pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
- Allow corn casserole to rest for about 5-10 minutes before serving.
Notes
Storage Tips
Store cooled corn pudding casserole in an airtight container in the fridge for up to 7 days. May be frozen for up to 2 months. Thaw overnight in fridge. How to reheat corn casserole: If making ahead of time for an event, allow the mixture to cool naturally, place the crockpot back in the unit and keep on LOW for one hour, then turn to warm for the balance of the time.It may also be reheated by placing the desired amounts in an oven-safe dish, covering with foil, and heating until warmed through at 350° F (175° C) for 15 minutes, remove foil and heat another 10-15 minutes. To determine if it is warmed through, slide a butter knife into the middle of the mixture and hold for 30 seconds. If the knife is warm to the touch when you pull it out, your pudding is ready to go! Make Ahead Tip: Assemble the ingredients and cover with plastic wrap and place in fridge until ready to put in crockpot. When ready, remove from fridge 30 minutes prior to slow cooking, give it a good stir and cook as directed. This method will work better with fresh corn or canned corn, if using frozen, I suggest waiting to stir it in until just ready to slow cook. This is not a low-calorie recipe: use high-quality ingredients for the best results, cheaper butters have a lot of water added to them, which will impact your corn pudding. For more expert tips, gluten-free option, variations and more, refer back to the original post above.
Nutrition
Terri
Why do you use frozen corn verses thawed. Wont that water down everything? Thanks
You can certainly thaw it if you prefer, I’ve never had it water it down and it saves a step. Thanks Terri! I hope you love it!
Joy
Do you stir it while it’s cooking in the slow cooker or in the oven?
No you do not, it sets up beautifully without stirring, but be sure to stir it well just before placing it in oven or crockpot! Let me know what you think!
Paula
This corn casserole as absolutely delicious! So easy to make too!
So easy isn’t it Paula! Thank you!
Erik
Was indeed very easy to make. And great flavor that everyone loved!
Love hearing that — thanks Erik!
TAYLER ROSS
I made this corn casserole as a side with dinner last night and it was delicious! I loved that it didn’t use Jiffy!
Me too! Thanks so much!
Laura Ashley Johnson
My aunt that’s not a big fan of Jiffy really loved this one! THANK YOU!!
Yay!! You are most welcome!
Monika
What’s Jiffy? Isn’t Jiffy a peanut butter brand? Corn casserole with peanut butter? Huh??
Jiffy corn muffin mix, it’s a common ingredient in corn casseroles and mine does not have that in it — never thought about Jiffy peanut butter, that would be gross! 🙂