Made with just 6 simple ingredients, Crockpot Cornbread Pudding a delicious and easy side dish that can go with nearly any meal. No fancy kitchen equipment needed and the slow cooker does all the work!
Looking for a side dish that’s flavorful and hassle-free? Look no further than Crockpot Cornbread Pudding! This side dish combines the sweetness of cornbread with a creamy, pudding-like texture, making it the perfect pairing for any meal. It’s incredibly easy to prepare with 6 basic ingredients and takes less than 10 minutes to prep.
This recipe has the same ingredients as my oven version, but having this crockpot version on hand is a great idea if your oven is filled with other items baking, if you don't want to heat the house in the hot summer months, or if you're somewhere that you don't have an oven. This cooking method yields a slightly different texture, but different in a beautiful way! It likens more the spoon bread, a popular side dish we make often in Kentucky.
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If you need more side dish inspiration for your Thanksgiving dinner spread, Christmas dinner, or any holiday meal, be sure to try our Southern Cornbread Dressing, Crock Pot Mashed Potatoes, and Baked Macaroni and Cheese!
Table of Contents
Why You’ll like this Recipe
- Perfect Balance of Savory & Sweet and is Delicious. This cornbread casserole strikes the perfect balance between sweetness from the cornbread mix and the savory notes from the butter and sour cream. The texture and flavor is top tier!
- Effortless Preparation. Just mix the ingredients and let the crockpot do the work for you!
- Perfect Side Dish for Any Occasion. It's a guaranteed crowd favorite great for family dinners, potlucks, and holidays.
- Six Simple Ingredients. With just a few basic ingredients, it's a quick side dish that you can throw together for any family dinner or special occasion.
- Versatile Flavor Options. Green chiles, jalapeños, bacon, ham, and cheese are all excellent add-in options for this easy corn casserole recipe.
Ingredients
Scroll Down for Ingredient Amounts Listed on the Printable Recipe Card at the Bottom of the Page.
- Butter: Adds flavor and richness to the casserole.
- Eggs: Act as a binder, helping to hold the casserole together.
- Sour Cream: Adds moisture and richness to the slow cooker corn casserole. It contributes to the creamy texture and helps balance the sweetness of the cornbread mix.
- Creamed Corn (Cream-Style Corn): Contributes to the creaminess and sweetness of the casserole and adds texture.
- Sweet Corn: Adds both sweetness and texture to the casserole.
- Jiffy Cornbread Mix: The primary ingredient that provides the cornbread base for the crockpot corn pudding. It contains a combination of cornmeal, flour, baking powder, and other dry ingredients. It contributes to the sweet and slightly crumbly texture of the casserole.
- Optional: Chopped Jalapeños, Chopped Green Chiles, Cooked Ham, Cooked Bacon, Shredded Cheese
Tools You’ll Need
How to Make Crockpot Cornbread Pudding
- Grease the inside of a crockpot with nonstick cooking spray or butter.
- In a large bowl, whisk together the melted butter and eggs until fluffy. Add sour cream and whisk again until blended.
- Fold in cream-style and frozen corn.
- Once blended well, add the box of Jiffy mix, and fold just until the dry ingredients are moist.
- Pour the corn mixture into the prepared crockpot, spreading it evenly.
- Cover and cook on low for 2 hours. DON'T UNCOVER the crockpot. Turn the heat to warm and let it continue cooking an additional 30-60 minutes or until the pudding is mostly set. Check it after 30. The texture will liken to a soufflé when it's done. Add additional time if needed. Add additional toppings or garnishes as you'd like.
Tips and Substitutions
- Important Crockpot Note. If your slow cooker has a metal insert, be careful with cooking times. Metal inserts can heat up quickly, leading to burned edges while the center might not be fully cooked. In contrast, ceramic inserts heat more evenly and slowly. If you’re using metal, cook on low and keep an eye on it. Since there are many types and sizes of slow cookers, the cooking time will vary, so adjust it based on your experience. Some older slow cookers warm up slowly, while newer ones can get very hot quickly. Make sure to set a timer...this comes from someone who once forgot and burnt it to pieces! If you’re wondering if cooking on high works, in my experience, this resulted in the outside to burn before the inside was set.
- Make it Extra Firm. If the texture of a soufflé isn't your personal preference, you can use 2 Jiffy Cornbread Mix boxes instead of 1 and add 1 cup of milk. Adjust the cook time if necessary.
- Optional delicious mix-ins to this dish are:
- ¼ cup drained chopped green chiles
- ¼ cup drained chopped canned jalapeños
- ½-3/4 cup chopped cooked bacon
- ½-3/4 cup chopped leftover ham
- 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack cheese)...Cheesy Corn Casserole is always a crowd pleaser!
- You know it's done cooking with a thermometer. The casserole along the edges of the dish will be done before the center is mostly set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
- Make the corn muffin mix from scratch. Here is an easy substitute for the Jiffy Corn Muffin Mix: ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
- This recipe can also be made in the oven. You can follow my easy oven version Jiffy Corn Casserole if you have the oven space or simply prefer a firmer texture.
Storage and Freezing
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Store in the freezer in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met. You can also reheat in the microwave.
Serving Suggestions
The beauty of this side is that it can be served with pretty much any main dish! I love to serve it with baked Coca Cola holiday ham or turkey and dressing during the holiday season.
On a regular weeknight, it pairs well with Glazed Pork Tenderloin, Braised Beef Short Ribs, and Barbecue Country Style Ribs!
Frequently Asked Questions
There are two ways you can confirm this crock pot corn pudding is ready. First, you can measure in the center with an instant-read thermometer and ensure an internal temperature of 160°F is reached.
Second, give the crockpot corn casserole a slight bump with an oven glove, and if the center looks stable with the slightest jiggle, it's set and ready to go.
Yes, you can substitute the frozen corn for 16oz drained cans of corn.
Yes, you can substitute the frozen corn for 16oz fresh cut off the cob corn.
Part of the incredible sweet flavor and texture of this tasty side dish comes from the Jiffy corn bread mix. If you want to substitute with a homemade Jiffy Mix, see the instructions under Tips and Substitutions.
You can make the Jiffy mix from scratch as noted under Tips and Substitutions and lessen or omit the sugar.
Yes! Just use a cornbread mix that is gluten-free from the grocery store.
In my experience, the pudding doesn't cook properly on high heat. The edges burn and the center is not set. It's best to follow the steps as written: cover and cook on low for 2 hours. DON'T UNCOVER the crockpot. Turn the heat to warm and let it continue cooking an additional 30-60 minutes or until the pudding is mostly set. Check it after 30. The texture will liken to a soufflé when it's done. Add additional time if needed. Garnish if desired.
More Easy Side Dishes
Crockpot Cornbread Pudding
Ingredients
- ½ cup butter melted and slightly cooled
- 3 eggs
- 8 ounces sour cream regular or light
- 2 14.75 ounce cans cream style corn
- 16 ounce bag frozen sweet corn
- 9 ounce box Jiffy cornbread mix
Instructions
- Grease the inside of a crockpot with cooking spray or butter.
- In a large bowl, whisk together the melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended.
- Fold in cream-style and frozen corn.
- Once blended well, add the box of Jiffy mix, and fold just until the dry ingredients are moist.
- Pour the cornbread mixture into the prepared crockpot, spreading it evenly.
- Cover and cook on low for 2 hours. DON'T UNCOVER the crockpot. Turn the heat to warm and let it continue cooking an additional 30-60 minutes or until the pudding is mostly set. Check it after 30. The texture will liken to a soufflé when it's done. Add additional time if needed.
- Add additional toppings or garnishes as you'd like.
Video
Notes
-
- Important Crockpot Note. If your slow cooker has a metal insert, be careful with cooking times. Metal inserts can heat up quickly, leading to burned edges while the center might not be fully cooked. In contrast, ceramic inserts heat more evenly and slowly. If you’re using metal, cook on low and keep an eye on it. Since there are many types and sizes of slow cookers, the cooking time will vary, so adjust it based on your experience. Some older slow cookers warm up slowly, while newer ones can get very hot quickly. Make sure to set a timer...this comes from someone who once forgot and burnt it to pieces! If you’re wondering if cooking on high works, in my experience, this resulted in the outside to burn before the inside was set.
-
- Make it Extra Firm. If the texture of a soufflé isn't your personal preference, you can use 2 Jiffy Cornbread Mix boxes instead of 1 and add 1 cup of milk. Adjust the cook time if necessary.
-
- Optional delicious mix-ins to this dish are:
-
- ¼ cup drained chopped green chiles
-
- ¼ cup drained chopped canned jalapeños
-
- ½-3/4 cup chopped cooked bacon
-
- ½-3/4 cup chopped leftover ham
-
- 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!
-
- Optional delicious mix-ins to this dish are:
-
- You know it's done cooking with a thermometer. The casserole along the edges of the dish will be done before the center is mostly set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
-
- Make the corn muffin mix from scratch. Here is an easy substitute:
-
- ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
-
- Make the corn muffin mix from scratch. Here is an easy substitute:
-
- This recipe can also be made in the oven. You can follow my easy oven version Jiffy Corn Casserole if you have the oven space or simply prefer a firmer texture.
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