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Corn Casserole that you can make in the slow cooker — genius idea! Whoever invented corn casserole is a hero in my book. I absolutely love corn casserole and want to have it all the time, especially during the holidays. Now I can make Crockpot Corn Casserole and free up space and time in my oven. Now to warn you when you place it out on a plate it doesn’t look that great, but it does taste amazing! I usually just serve from the slow cooker but for a picture I wanted to show you what it looks like.
It is simple to make. Start by greasing a slow cooker or line it with a crockpot liner. In a bowl, combine cream cheese, eggs and sugar. Mix in dry muffin mix and remaining ingredients.
Mix well. Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly. It is so easy to make and tastes delicious.
To make this recipe all you need is a block of Cream Cheese, 2 Eggs, Sugar, Corn Muffin Mix, Frozen Corn, a can of creamed corn, Milk, Butter, Seasoned Salt and Nutmeg.
I hope you enjoy this delicious Crockpot Corn Casserole recipe. It is soon to be a family favorite! Trust us you will love how easy it is to make!
Crockpot Corn Casserole
- 8 oz Cream Cheese Softened
- 2 Eggs Beaten
- 1/2 Cup Sugar
- 8 1/2 oz Corn Muffin Mix
- 2 1/2 Cups Frozen Corn
- 16 oz Can Creamed Corn
- 1 Cup Milk
- 2 Tbsp Butter Melted
- 1 tsp Seasoned Salt
- 1/4 tsp Nutmeg
Grease a slow cooker or line it with a liner.
In a bowl, combine cream cheese, eggs and sugar.
Mix in dry muffin mix and remaining ingredients.
Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.