Slow cooker corn pudding is a hands-off side that’s so cozy to come home to.
Cornbread mix, two kinds of corn, eggs, and dairy are slow-cooked into a sweet and custard-like side dish with an optional twist.
You’ll Love This Slow-Cooked Corn Pudding Because…
- Slow-cooker corn pudding is a classic Southern dish that takes only three steps.
- This corn pudding is rich, sweet, and creamy!
- Adding sour cream and butter gives it a velvety smoothness.
- The jiffy cornbread mixture adds a fluffy lightness to the dish.
- It’s always welcome at potlucks, family gatherings, and the holidays!
Ingredients
Cornbread Mix: Jiffy brand is most commonly used, but any package of 8.5-ounce cornbread mix works in this recipe. Stock up while they’re on sale for a future creamed corn casserole.
Corn: Creamed corn creates a custard-like consistency and the addition of corn kernels adds texture. Drain and rinse canned corn first and if using frozen corn, be sure it’s thawed.
Dairy: Butter, milk, and sour cream add rich flavor so go for the full-fat versions, although you can switch sour cream for Greek yogurt if you like. For extra creaminess, mix in a block of cream cheese. The secret ingredient in this recipe is cheddar cheese which adds a delicious depth of flavor.
Variations: Slow cooker corn pudding is the perfect foundation for add-ins like sliced jalapenos and green chiles, sliced black olives, chopped sundried tomatoes, crumbled bacon, or diced ham.
How to Make Slow Cooker Corn Pudding
- Add corn, butter, sugar, milk, sour cream, and eggs in a slow cooker (recipe below).
- Add cornbread mix (and cheese if using) and mix thoroughly.
- Cover and cook until the center is set.
Time-Saving Tips
Mix the custard ingredients in advance and keep the mixture in a covered container in the refrigerator until ready to cook.
Storing Corn Pudding
Keep leftover slow cooker corn pudding in a covered container in the refrigerator for up to two days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to 3 months and thaw in the refrigerator before reheating (or enjoy it cold).
Our Favorite Slow Cooker Sides
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Slow Cooker Corn Pudding
Equipment
Ingredients
- 15 ounces corn kernels 1 15 ounce can, drained
- 15 ounces creamed corn 1 15 ounce can
- ½ cup butter melted
- ¼ cup granulated sugar
- ½ cup milk
- 1 cup sour cream
- 3 large eggs
- 8.5 ounces Jiffy cornbread mix
- 1 cup shredded cheddar cheese optional
Instructions
- In a greased 4QT slow cooker, stir together the corn kernels, creamed corn, melted butter, sugar, milk, sour cream, and eggs.
- Stir in the cornbread mix and cheddar cheese (if using) until fully combined.
- Cover, and cook on HIGH for 3-4 hours or until the center is set.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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