Slow cooker corn pudding is a creamy, comforting side dish that practically cooks itself. With a blend of corn, butter, and a hint of sweetness, it’s perfect for holiday meals or easy weeknight dinners!

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This Slow Cooker Corn Pudding is everything you want in a side dish—warm, cheesy, and flavorful. It’s comfort food at its finest, and it compliments almost any meal. This dish fits right in whether paired with a holiday feast or a casual weeknight dinner.

Haven’t tried it before? Now is the time! Because once you do, it will become the recipe everyone demands for holiday dinners. That and my Corn Syrup Free Pecan Pie!

A fork holding a serving of cheesy corn casserole, featuring corn kernels mixed with creamy sauce and breadcrumbs.

I did not grow up with corn pudding. Alaska in the ’70s could never! Much too exotic. We didn’t even have salsa when I was kid. I think people put ketchup on tacos back then. IF they had tacos, we did but I don’t think we put ketchup on ours. ANYWAY.

I’ve heard it called both casserole and pudding, and I think they’re referring to the same recipe. Or idea anyway. Trying to clarify the difference was like distilling mud.

I saw someone make corn pudding on TikTok last year, it looked SO good and made it for Thanksgiving Dinner. It was the surprise hit of Thanksgiving Dinner.

This casserole also works perfectly for Christmas, New Year’s and even Easter. ANYTIME you’re feeding friends or family you can make this casserole. It’s also perfect for potlucks at work!

A close-up of a creamy serving of cheesy corn casserole with a fork lifting a portion above the dish.

Bake This In The Slow Cooker!

It’s really great for times when your oven is full of other things baking. You know how it gets when you’re making a feast. I would love to make mashed potatoes in an instant pot to keep the stove clear of extra pots and pan. Now I can do the same for the oven with this casserole.

Have you ever tried to bake rolls, finish a turkey, and bake cauli cheese at the same time? Even my big Blue Star runs out of room when I’m baking for a crowd.

Ingredients for Corn Pudding in the Slow Cooker

canned yellow corn
canned cream-style corn
sugar (optional can be omitted)
egg
sour cream
shredded cheddar cheese (mild or medium sharpness)
melted butter
cornbread mix (6-7 ounce package) Jiffy or Betty Crocker

A close-up of a bowl filled with corn casserole, featuring a golden-brown, crumbly texture.

Got Leftovers?

You’re lucky because leftovers are JUST as delicious as the fresh casserole. And you’ll find it hard to believe, but it’s even good cold. Yes, I grabbed a bite last year while serving leftovers to family members, and WOW, it was good.

A bowl of cornbread casserole with corn, topped with a golden crust. A spoon holds a portion above the bowl.

Slow Cooker Corn Pudding

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Course: casserole, Holiday Recipes, Vegetables

Cuisine: American

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings: Servings

Calories: 274kcal

Author: Laura

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Equipment

1 Slow Cooker
cooking spray or you can use butter

Ingredients

6 ounces cornbread mix 7 ounces will work too
2 tablespoons sugar optional, can be left out
1 can yellow corn drained
1 can cream style corn
1 egg beaten
1 cup sour cream
¼ cup butter melted
1 cup shredded cheddar cheese mild or medium sharpness

Instructions

In a large mixing bowl, combine cornbread mix and sugar
add the corn, cream corn, butter, and sour cream, stir to combine well
stir in the shredded cheese
Spray the inside of a slow cooker with non-stick cooking spray
Pour the corn casserole batter into the slow cooker
Cover the slow cooker and set to high. Slow cook for approximately 2 ½ hours, until the center has set
Transfer the corn casserole to a serving bowl and serve hot.