5-Ingredient Crockpot Corn Casserole: The Easiest Holiday Side

This five-ingredient Crockpot corn casserole is the easiest holiday hit you will make this season. Just dump the ingredients into your slow cooker, stir, and let it work its magic.

In two and a half hours, you will have a golden, puffed side dish that is spoon-tender, buttery, and studded with sweet corn. It is the perfect no-fuss addition to Thanksgiving, Christmas, or any weeknight dinner. The best part? Minimal prep, maximum flavor, and one less dish to worry about.

When the holidays roll around, oven space becomes precious. This Crockpot corn casserole sidesteps the chaos entirely. With just five simple ingredients—corn muffin mix, whole-kernel corn, creamed corn, sour cream, and butter—you can create a side dish that tastes like it took hours of effort.

The slow cooker does all the work, producing a casserole that is golden on top, tender in the middle, and absolutely irresistible with a pat of honey butter. Whether you are feeding a crowd or just want an easy weeknight side, this recipe delivers.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that allows the corn muffin mix to hydrate slowly and the eggs to set into a custard-like texture.

This method eliminates the risk of a dry or crumbly casserole, which can happen in a hot oven. The result is a moist, tender side that holds together when scooped but melts in your mouth.

The combination of whole-kernel corn and creamed corn gives you two textures in every bite: pop from the whole kernels and creaminess from the creamed corn.

The sour cream adds richness and a slight tang, while the butter bastes the top as it cooks, creating caramelized, buttery edges that are the best part of the dish.

Notes and substitutions

Jiffy corn muffin mix is the classic choice for this recipe, but any brand of corn muffin mix will work. The mix already contains the leavening and seasoning, so you do not need to add anything else. If you cannot find Jiffy, look for an 8.5-ounce box of corn muffin mix in the baking aisle.

This recipe is infinitely adaptable. Add a can of diced green chiles for heat, stir in shredded cheddar cheese for extra richness, or swap the honey butter for plain butter if you prefer. The base casserole is forgiving, so feel free to make it your own.

• Jiffy corn muffin mix: Any brand of corn muffin mix (about 8.5 oz) works; the texture will be similar.
• Sour cream: Plain Greek yogurt can replace sour cream for a tangier flavor, though the casserole may be slightly less rich.
• Unsalted butter: Salted butter can be used; just reduce or omit added salt elsewhere.
• Salted honey butter: Whisk 2 tablespoons honey into 4 tablespoons softened salted butter for a quick homemade version.

Equipment

• 6-quart slow cooker (Crockpot)
• Mixing spoon or spatula
• Measuring cups
• Can opener
• Small bowl for melting butter