With only 10 minutes prep, this Crockpot Corn Casserole without Jiffy will be slow cooking to creamy perfection, leaving your oven open for other recipes! Sweet corn kernels wrapped in a tender custard mixture of eggs, butter, and cream.
My recipe does not use cream cheese, sour cream, Jiffy corn muffin mix or creamed corn. It uses simple, real-food ingredients, making it the perfect side dish. We make this for Thanksgiving dinner, Christmas and Easter! And it travels really well!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love This Crockpot Corn Casserole
- Not Jiffy Corn Casserole – Most of us have used Jiffy cornbread mix at some point. Trust me, this corn casserole is even better without it. This is not corn bread, but a creamy corn custard!
- Easy Side Dish – It’s the perfect crowd-pleasing side for a holiday meal, like Easter, Mother’s Day, Christmas dinner, and other special occasions, but it is just as fitting for a casual family dinner.
- Dump and Go – This easy recipe uses easy ingredients, ready for the slow cooker in a matter of minutes.
If you are looking for a Jiffy corn casserole recipe, this is not the one, but please give it a try. I promise you will love it. Keep in mind that this is a soft, creamy corn pudding casserole.
I developed this recipe based on readers’ questions about whether my baked Corn Casserole without Jiffy could be made in the crockpot? I’ve tested it numerous times, and each time, it’s turned out beautifully! I trust you will agree.
Simple Ingredients for Crockpot Corn Casserole
- 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!
- Eggs: Use large eggs here; room temperature is 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 Crockpot Corn Casserole without Jiffy
Step 1 | Recipe prep and mix dry ingredients
Start by greasing or spreading a thin layer of butter in a four—or six-quart crockpot. 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 casserole 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, let it rest for 5 to 10 minutes.
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.
If you’re looking for a spicy twist on this classic holiday dish, try my Jalapeno Corn Casserole, which doubles as a dip! My popular Corn casserole without Jiffy is similar to today’s recipe but baked until bubbly in the oven – no Jiffy Mix required!
Variations on Crockpot Corn Casserole without Jiffy
Cheesy Corn Casserole Recipe
Add two cups of shredded 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!
Oven instructions for corn casserole recipe without sour cream
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.
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Substitutions
- Adjust the Sugar: This 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 canned 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!
Storage Tips
Refrigerate – After the sweet corn casserole is cooled to room temperature, store it in an airtight container in the fridge for up to a week.
Can You Freeze Corn Casserole?
Yes! 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.
How to Reheat Crockpot Corn Casserole
Reheat your crock pot corn casserole without Jiffy two ways:
- 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!
Frequently Asked Questions
There may be too much liquid if your casserole is mushy. Remember to drain the canned corn if you use it. 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.
Yes! The eggs in corn pudding help bind the ingredients creating a custard-like texture.
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 enjoy it warm.
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.
Can corn casserole be left out overnight?
This version of corn casserole cannot be left out overnight, since it contains eggs and heavy cream.
Cool the casserole and cover with plastic wrap and refrigerate until ready to reheat. Leaving casseroles with dairy products out overnight can create ideal conditions for bacteria to spread, so it’s best and safest to refrigerate the casserole until you are ready to reheat it again.
What to serve with Easy Corn Casserole Recipe
- Costco Spiral Ham + Honey Glaze Recipe
- Ultimate Green Bean Casserole Recipe (No Mushroom Soup)
- Roasted Sweet Potatoes and Broccoli
- Try these!! Air Fryer Turkey Tenderloin, Air Fryer Turkey Wings, Boneless Turkey Breast in air fryer, or air fryer Turkey Legs
- Don’t forget these incredible French Potatoes Au Gratin (with Gruyere!)
Best Main Dishes for Homemade Corn Pudding Recipe
This corn casserole is a versatile and classic side dish that goes well with many main dishes. Traditionally, we serve this for every holiday dinner.
Check out how to cook spiral-sliced ham—a family favorite—and these Funeral Sandwiches (ham and cheese sliders)—the ultimate comfort food! Take it up a notch for the holiday season with this crockpot Brisket or Marinated Pork Tenderloin in Air Fryer.
Best Juicy Marinated Pork Tenderloin (Air Fryer)
Have you ever made pork tenderloin in the air fryer? It only takes 25 minutes and uses fresh ingredients! A pork tenderloin with a sweet and savory cranberry orange chutney; perfect for a holiday meal or a Sunday dinner.
Comfort food at it’s best!
Best Crock Pot Beef Brisket Recipe (Slow Cooker)
Simple ingredients, easy prep, amazing results! This crockpot brisket recipe slow cooks all day, great for busy weeknights, feeding a large family for Sunday dinner, or hosting friends.
Fall apart tender, slice or shred it for sandwiches!
Best Baked Funeral Sandwiches Recipe (Hammy Sammies)
Best Baked Funeral Sandwiches (Ham and Cheese Sliders)
How to Cook a Spiral Ham + Honey Glaze Recipe
Ready to heat in minutes, I will show you how to cook spiral ham (we love Costco ham) and make a quick honey ham glaze perfect for any special occasion! A copycat honey baked ham recipe
I’ve included a chart for cooking spiral ham in a crockpot, oven or electric roaster.
Best Desserts to Serve with Slow Cooker Corn Casserole
Try some of my easy and delicious dessert recipes perfect for holiday dinners, like this fan-favorite Mud Pie recipe, Easter Egg Sugar Cookies, our super popular best Key Lime Pie recipe or this Lemon Blueberry Dump Cake.
Easy Lemon Blueberry Dump Cake Recipe (Fresh Blueberries)
My Lemon Blueberry Dump Cake is a hit every time! With fresh blueberries, lemon juice, and zest, it’s bursting with flavor. And guess what? There’s no need for blueberry pie filling! Let me show you how to make it in just a few steps.
Like cobbler, it’s delicious served warm with a scoop of vanilla ice cream! YUM!
Best Key Lime Pie Recipe (Award-Winning)
Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust? Look no further…you found it!
Easy Easter Egg Sugar Cookies Recipe (Robins Egg)
Celebrate Easter with these pretty and fun Easter Egg Sugar Cookies. These Robin’s Egg Sugar cookies are a simple, slice and bake sugar cookies recipe with an egg shape, colored Robin’s egg blue and complete with brown speckles!
Best Easy Mud Pie Dessert Recipe (Oreo Crust) + Video
Outrageously delicious, this Mud Pie recipe is the best! Mud pie dessert is a dynamite ice cream cake with layers of creamy coffee, chocolate and vanilla ice-cream, ribbons of fudge, cookie crumbles, and an amazing Oreo cookie crust!
More Easy Corn Recipe Side Dishes
- Panera Corn Chowder Recipe
- Mexican Corn Rice
- Sweet Buttermilk Cornbread
- Zucchini Corn Fritters
- Corn Pudding recipe without Jiffy Mix
- Jalapeno Corn Casserole + Dip
Top Pro 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 center should be slightly jiggly, like Jello.
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Easy Crock Pot Corn Casserole Recipe without Jiffy
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Print Pin Save RateIngredients
- 6 large eggs room temperature, if need be, submerge eggs in a bowl of warm (not hot) water 5-7 minutes.
- 2 cups heavy whipping cream or heavy cream; not fat free
- ½ cup butter melted; slightly cooled for 5-10 minutes (if using unsalted, add an additional ¼ teaspoon salt.) Use a high quality butter.
- ¼ cup 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 (¼ cup), flour (3 TBL), baking powder (2 tsp) and salt (1 ½ tsp) with a fork or whisk in a small bowl, set aside.
- In a large mixing bowl, whisk eggs (6 eggs) until beaten, then whisk in whipping cream (2 cups) until smooht. Then whisk in (cooled) melted butter (½ cup). Gradually add
- Gradually whisk the dry ingredients into the and wet, whisking until thick and smooth.
- 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.
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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!
Can corn casserole be left out overnight?
This version of corn casserole cannot be left out overnight, since it contains eggs and heavy cream. Variations Cheesy Corn Casserole Recipe: Add two cups of shredded cheddar cheese or your favorite when stirring in the corn. Gluten-Free Corn Casserole: 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!Oven instructions for corn casserole recipe without sour cream
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 the recipe as described above, pour it into the prepared baking dish, and bake for 45-70 minutes until set. 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.Nutrition
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! 🙂