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It’s countdown to Thanksgiving and I’m bringing out the big dogs!
My Slow Cooker Cornbread Casserole is a must for the Ultimate Thanksgiving side dish!
It’s easy and delicious and takes about 5 minutes of prep work before it’s slow cooker ready!
I made this in my slow cooker because mama’s a tad bit addicted to her Crock-Pot Slow Cookers!
Let’s just get this out of the way: My name is Lisa, and I’m a Crock-Pot addict, lol.
And I am not ashamed at all.
Check out my Slow Cooker section and see how far this addiction goes people.
Back to this beautiful, buttery, cheesy, piece of deliciousness!
This is so simple you really don’t need directions.
But I’m going to give them to ya’ anyway!
First, start off with boxed cornbread mix. You need two boxes for this recipe to make a big casserole dish of this goodness!
I told you it was simple.
Next, take eggs, sour cream, melted butter, and creamed and regular corn and add it to the cornbread mix.
Lastly, add pickled jalapenos for spice and to put a little Mexican spin on it!
Oh, don’t forget lots of grated cheese.
Once everything is mixed together, add to a greased casserole dish and bake or slow cook.
After about 3-4 hours in your slow cooker, or 1 1/2 hours in the oven this baby is ready to eat!
I promise your guest will be very thankful you made this.
Enjoy.
Slow Cooker Cornbread Pudding Casserole
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
Ingredients
Scale
- 2 boxes cornbread mix
- 2 cans organic corn, drained
- 2 cans creamed corn
- 2 cups sour cream
- 1 1/2 cups cheddar cheese, grated
- 1 1/2 cups jack cheese, grated
- 1/2 cup pickled jalapenos, diced
- 4 eggs, beaten
- 2 sticks melted butter
- 1 cup milk
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- dried parsley to garnish
Instructions
- Mix cheese together and reserve half of the cheese.
- Mix remaining ingredients together in a bowl.
- Do not use the reserved cheese it will be for use after the cornbread is almost ready.
- Add cornbread mixture to your greased or buttered slow cooker and cook on high for 3-4 hours depending on your slow cooker
- To bake in the oven preheat oven to 350 degrees and bake in a 13×9 casserole dish for 1 to 1 1/2 hours.
- Top with remaining cheese the last 20 minutes of cooker and garnish with parsley when done if desired.
Nutrition
- Serving Size: 8-10
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Reader Interactions
Comments
AnonymousI am so sorry but the cornbread mix in a box has me confused. I am not sure what brand or what size box we are talking about. I will be making that recipe for Thanksgiving and I want to be sure . Thanks.
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- creolecontessa@hotmail.com
Hi Thelma, I put a link in the post. Here’s another link https://www.jiffymix.com/ enjoy!
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- Anonymous
What size cans of corn
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- creolecontessa@hotmail.com
I believe it’s 15 ounces, the standard size.
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- Anonymous
Can gluten free cornbread mix be substituted?’ In particular, Bob’s Red Mill brand. Would you just use the directions on the back of the bag and then add the ingredients listed in your receipe? Would one bag be sufficient, or should two be used? Thanks so much for your time!
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- Anonymous
Drain the regular corn?!
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- Anonymous
I made this cornbread pudding tonight and it is fabulous! I used 1 fresh jalapeno chopped very fine plus a 1/2 of a red bell pepper also chopped very fine. I used agave in place of sugar. I am very impressed and will make it again at christmas time
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- creolecontessa@hotmail.com
I’m so glad you enjoyed it Dana, and nice added ingredients. I’ll try that for sure!
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- Anonymous
I do not have pickled jalapeños or creole seasoning.. Is that okay??
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- creolecontessa@hotmail.com
Yes! It should still be delicious. Use a pinch of salt.
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- Anonymous
Do you put the top on the crock pot?
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- creolecontessa@hotmail.com
Yes Christy. But I have a Crock-pot casserole so it’s important to not lock the top or it can explode.
See AlsoMushroom-Cheddar QuicheReply
- Anonymous
Getting ready to make this for Christmas. Does it work well in a regular crockpot? Like a 4 or 6 quart vs the casserole crock you have? Thanks.
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- creolecontessa@hotmail.com
Yes Susan, it should turn out fine. I’ve made it in my regular Crock Pot and it turned out fine.
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- Anonymous
Very good but, far too heavy and clashes with stuffing. If being served with stuffing, use a recipe that doesn’t include cornbread mix.
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- creolecontessa@hotmail.com
Hello D, the point was for it to be served as a main side dish. My family enjoyed it and it gives people a choice who don’t enjoy stuffing. Also, my stuffing is full of meat and I always serve a side dish that’s meatless. https://www.creolecontessa.com/2013/11/creole-cornbread-stuffing-with/
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Can this be made in the oven verses the crock pot? If so what changes would you make?
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- creolecontessa@hotmail.com
Yes Renae, about 350 degrees for about 1-1/2 hours.
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- Anonymous
What do you think about using cream cheese instead of sour cream?
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- creolecontessa@hotmail.com
Hi Suzy, I’ve never made this with cream cheese. I would think it would not be as moist and light. You could try it, just make sure the cream cheese is room temperature. If you don’t like sour cream I would use Greek yogurt before using cream cheese.
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- Anonymous
Is this dish “hot” as in flavor?
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- Anonymous
I love corn!! We’re going camping next month and I always want something that I don’t have to watch closely, crock pot dishes are perfect, and that everyone will love. I can’t wait to try this. Thanks for the recipe!!
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- creolecontessa@hotmail.com
You’re welcome Kim, enjoy!
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- Anonymous
Looking forward to trying this out at a New Orleans Themed party this weekend! Any recommendations in spices or variations to try to make it more cajun style?
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- creolecontessa@hotmail.com
Hello Rani, sometimes I cook up smoked Andouille sausage diced into small chunks, allow them to cool, fold into batter and bake.
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- Anonymous
Hi!! Love love your blog…I was just wondering about how many mini donuts to your 12 regular? As you may notice I’m not a baker but this recipe looks awesome…husband and grandkids are going to be SO surprised. Thanks….Robyn
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- Anonymous
We just had this for dinner tonight and it’s very well liked. My dilemma, it’s not cooked completely in the center after 6 hours on high in the same crock pot as pictured in your post. I will leave it longer and I’m sure it will finish. Just one question, did you figure out the nutritional value of the dish? Calories most specifically? Thank you for this nice recipe, we will definitely have this again. I will be having done with my eggs in the morning! ?
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- Anonymous
I’d serve potato salad and watermelon as sides.
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- Anonymous
Delicious! I made this last Christmas and was asked to make it again for this Thanksgiving. It is so easy to make. Thanks for the new family favorite.
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- Anonymous
Loved this! Made it for a 30-person potluck and it was GONE. I did make a few alterations for taste and things I was missing in my cupboard. I added half a chopped red pepper, used a whole fresh jalapeno (chopped tiny), added another tsp sugar, and changed up the spices a bit. I would like to try even more jalapeno, and use the spices correctly next time. Notes for others, I mixed this up the night before and put it in the fridge. Next day cooked on high for 4 1/2 hours, I think it would do better on low for a longer time since the middle was a little mushy. Also it was super cold from being in the fridge so that probably didn’t help the cooking time. I did the tea towel under the lid trick to absorb moisture while it was cooking, I think that is a must. It was just a smidge too much for my large crock pot so I didn’t have room for extra cheese on top, but nobody seemed to miss it! I’d love to try it in the oven in a casserole dish. THANKS!!
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- creolecontessa@hotmail.com
Thank you Jane! I bake it in the oven all the time. About 375 degrees for an hour.
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- Anonymous
Do you think I could just bake instead ?
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I won’t say a word! 🙂 Can’t wait to make this– I’ll let you know how it turns out!
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- creolecontessa@hotmail.com
Thank you Jeffrey, that’s really kind of you!
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