Slow Cooker Cheddar Jalapeno Corn Casserole can’t be beat! It delivers the sweetness of corn with the kick of a jalapeno and the richness of cheddar cheese, all that in a slow cooker!!!!
I’m all about slow cooking in my Crock Pot! It’s such a great machine!!!!! In the summer you don’t have to heat up your kitchen, in the winter you can have warm dips and soups to help heat you up and when you have zero time you can get dinner on the table with very little effort. I wanted to make a corn casserole but I knew that I was going to be running around my house like a mad woman when dinner came up. I decided to make this Slow Cooker Cheddar Jalapeno Corn Casserole for a side dish with dinner and I am so glad I did. It came together so fast and my house smelled amazing! My husband and I couldn’t stop eating it and we were trying to get to the leftovers before the other one. (I won! It pays to be the one to organize the fridge.)
When I cooked this I didn’t use a liner in my crock pot, I just sprayed with cooking spray. That night I put the leftovers in the fridge and then let it sit overnight with water. If this would drive you bonkers, definitely use the liner. You are baking cheese for 2 to 4 hours in there so it won’t be that easy to get out. The next day I didn’t have a problem though. Now I know that there is a heated debate on whether cornbread should be sweet or savory and your answer USUALLY depends on what region of the States you call home. I’m from the South but I like my cornbread and casseroles to have a sweetness to them. That’s not to say that this is a cake, far from it. I like to have SOME sugar or honey to bring out the sweetness of the corn but as you can see this dish has cheddar and jalapeno in it, so no one will be frosting this bad boy and calling it a cake. 🙂  Feel free though to adjust the sugar to your taste. I would recommend making this for a crowd or just one or two because you’ll love the leftovers too!
When you make this snap a quick pic on Instagram and use the hashtag, #RHfood so we can catch a glimpse!
Ingredients
- 8 ounces cream cheese softened & cut into chunks
- 1/2 cup sugar
- 2 eggs beaten
- 3 cups frozen corn (one 16-ounce bag)
- 2 cups cheddar cheese shredded
- 14.75 ounces creamed corn (1 can)
- 1 1/3 cups Homemade Cornbread Mix
- 1 cup milk
- 1 jalapeno pepper seeds removed and diced
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 jalapeno pepper sliced, for garnish
Instructions
- Coat the insert of your slow cooker generously with non-stick cooking spray or use a crock pot liner.
- In a mixing bowl, combine cream cheese, sugar, and eggs. (I usually mash it all together with a fork so there are creamy cream cheese pieces in the casserole. If you prefer the cream cheese completely mixed in, use a hand mixer and beat until smooth.)
- Pour the cream cheese mixture along with the frozen corn, shredded cheese, creamed corn, cornbread mix, milk, diced jalapeno, melted butter, garlic powder, salt, and pepper into the slow cooker. Stir until evenly combined.
- Cover and cook on HIGH for 2-3 hours. The center of the casserole should be set and have a very slight jiggle once it has finished cooking. (My casserole usually takes around 2.5 hours.)
- Remove the cover and top with jalapeno slices if desired. Serve warm.
Nutrition
Pamela @ Brooklyn Farm Girl says
This looks awesome, must make on my upcoming dinner schedule!
Allison says
Made this on Thanksgiving and it was a HUGE hit! I omitted the jalapeños for the kiddos but it was still delicious. Tastes just like the corn they serve at Chevys. Super yummy!
Karissa says
I made this for Thanksgiving and everyone loved it! The jalapeno didn’t scare anyone away 🙂 I was told I must make it again for Christmas dinner. Thanks for this one, it now has a home in my go-to recipe collection!
Joseph Smith says
I made this for dinner one night and loved it. I am not a big cream cheese person and at first I was skeptical, but after I made it, I fell in love with it. Awesome recipe. Thanks for sharing.
Andrea says
I’m confused about the cornbread part. Do you bake the cornbread first, or use something like jjiffy?
Vickie says
Will doubling the recipe be too much for a crock pot?
Amanda L says
Hi, i have this same question. Anyone k or if this can be doubled in the crock pot?
Real Housemoms JK says
Amanda, I haven’t doubled it but I’m sure it would be great. You will need to cook it a tad longer.
Kat says
Big hit at our family Christmas dinner… made it kid friendly by using mild green chiles. I can’t wait to try it again with the jalapenos. Very easy and really really good!
Julie @Real Housemoms says
Green chiles sounds like a great option! So glad everyone enjoyed it!
Melissa says
I want to make this for thanksgiving. One question though. Do I just throw in the dry cornbread mix or do I “make” the cornbread and then dump it in?
Aubrey Cota says
You will use the dry cornbread mix.
Jose says
what if i put it in the oven instead? 45 minutes at 350?
Aubrey Cota says
That should work. However, since this is a slow cooker recipe I, unfortunately, cannot guarantee the method.