Crockpot Corn Casserole
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Looking for a side dish that basically makes itself and includes bacon? You’re in the right place. This creamy, savory corn casserole is a slow cooker gem—rich, hearty, and packed with cozy flavor. It’s so satisfying, you might just call it dinner.
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Whether you’re serving it alongside grilled meats or as the star of the table, it’s a crowd-pleaser that’ll disappear fast. Best part? Your Crockpot does all the work while you go about your day.
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Ingredients
| Ingredient | Amount |
|---|---|
| Cream style sweet corn | 2 cans (14.75 oz each) |
| Egg, slightly beaten | 1 |
| Cream cheese with chives, softened | 1 package (8 oz) |
| Cornbread & muffin mix | 1 1/2 cups |
| Crumbled cooked bacon | 1 cup (9–11 slices) |
Instructions
1. Prep your Crockpot
Lightly grease a 5-quart oval slow cooker with cooking spray.
2. Mix it up
In a medium bowl, whisk together the egg and softened cream cheese. Stir in the sweet corn until smooth. Add in the cornbread mix and ¾ cup of the crumbled bacon—stir just until combined.
3. Let the slow cooker work its magic
Pour the mixture into the prepared Crockpot. Cover and cook on Low for 4 to 4 ½ hours, or until the casserole is set and starts pulling away from the edges.
4. Finish strong
Sprinkle the remaining ¼ cup of bacon on top. Let it rest for 5 minutes before serving.
