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Delicious cornbread casserole made in a slow cooker or oven.

Slow Cooker Cornbread Casserole

A delightful fusion of flavors and textures, this Slow Cooker Cornbread Casserole offers a comforting dish perfect for busy families and casual gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box 8.5 oz box of Jiffy cornbread mix Forms the base of the casserole.
  • 1 can 14.75 oz can of sweet corn (drained) Adds natural sweetness.
  • 1 can 14.75 oz can of creamed corn Enriches the texture and flavor.
  • 1/2 cup sour cream Keeps the dish moist.
  • 4 tbsp butter Provides richness.
  • 1 cup shredded cheddar cheese (optional) For topping.
  • 1-2 tbsp honey (optional) Enhances sweetness.

Method
 

Preparation
  1. Grease the Crockpot generously to ensure easy release of the casserole.
  2. In a large mixing bowl, combine the Jiffy cornbread mix, drained sweet corn, creamed corn, sour cream, melted butter, and optional honey. Mix thoroughly until all ingredients are well incorporated.
  3. Pour the cornbread mixture into the greased crockpot, spreading it evenly.
  4. Set your crockpot to cook on low for 4-5 hours or on high for 2-3 hours. Cooking on low is recommended.
  5. If baking, preheat oven to 350°F (about 175°C), grease a 9x13 inch pan, pour in the combined mixture, and bake for 50-60 minutes until golden brown.

Notes

For an extra cheesy casserole, mix half of the shredded cheddar cheese into the mixture before cooking. Add finely chopped bell peppers or green onions for added flavor. For heat, sprinkle jalapeños or cayenne pepper into the mix.