There’s something magical about Slow Cooker Corn Pudding that makes it a holiday superstar in my kitchen. That creamy, custardy texture with golden edges? Pure comfort food heaven. And the best part? You just dump everything in the crockpot and let it work its magic while you handle the chaos of holiday prep. I remember the first Thanksgiving I tried this recipe – my oven was packed with turkey and pies, but my slow cooker saved the day with this hands-off side dish. Now it’s my secret weapon for stress-free gatherings, and trust me, it disappears faster than the pumpkin pie!
Why You’ll Love This Slow Cooker Corn Pudding
Listen, this isn’t just any corn pudding – it’s the kind that makes people go back for thirds. Here’s why it’s my go-to recipe:
- Set it and forget it: Honestly, you just dump everything in the slow cooker and walk away. No babysitting required – perfect when you’re juggling a million Thanksgiving dishes.
- Creamy dreamy texture: That custardy center with crispy golden edges? Absolute perfection. The combo of cream cheese, buttermilk, and eggs creates something magical.
- Holiday superstar: It plays well with all your Thanksgiving classics – turkey, ham, you name it. And it keeps warm in the slow cooker for those grazers who take their sweet time getting to the buffet.
- Leftover magic: If by some miracle you have leftovers (doubtful), it reheats like a dream and tastes even better the next day.
Trust me, once you try this hands-off version, you’ll never want to make corn pudding any other way.
Ingredients for Slow Cooker Corn Pudding
Let’s talk ingredients! I swear by this simple combo – it creates that perfect balance of creamy and sweet that makes this dish irresistible. You probably have most of these in your fridge right now. Here’s what you’ll need:
The Good Stuff
- 1 can (15 oz) cream style corn – this is our secret weapon for maximum creaminess
- 2 cans (15 oz each) sweet corn, drained – I like to give it a good shake in the colander
- ½ cup unsalted butter, cubed – room temp works best so it melts evenly
- 1 container (8 oz) sour cream – full fat for that luscious texture
- 1 package (8 oz) cream cheese, cubed – don’t stress about perfect cubes
- 1 block (8 oz) sharp cheddar cheese, shredded – pre-shredded works in a pinch
- ½ cup buttermilk – gives it that slight tang
- 2 large eggs, slightly beaten – just whisk them in a bowl first
- 1 box (8.5 oz) cornbread mix – the magic shortcut ingredient
The Supporting Cast
- ¼ cup granulated sugar – trust me, it balances everything
- 1 ½ teaspoons salt – I always taste the batter and adjust
- ½ teaspoon pepper – just a little kick
Fancy Finishes (Optional)
- Sour cream for dolloping
- Fresh chives for sprinkling
This ingredient list is foolproof, but if you’re looking for another classic side, check out our Easy Sweet Potato Casserole – it pairs perfectly with this corn pudding!
How to Make Slow Cooker Corn Pudding
Okay, friend, let me walk you through how I make this magical Slow Cooker Corn Pudding – it’s so easy you’ll laugh. Seriously, if I can do this while managing Thanksgiving chaos, you’ve got this!
Step 1: Prep Your Slow Cooker
First things first – grab your slow cooker insert and give it a quick spray with cooking spray. I use the butter-flavored kind because, well, why not? This little step prevents sticking and makes cleanup a breeze.
Step 2: The Big Dump
Now for the fun part – dump ALL your ingredients right into the slow cooker. Yes, everything! The corns, the cubed butter (no need to melt it first), sour cream, cream cheese cubes, shredded cheddar, buttermilk, beaten eggs – the whole gang goes in together. Don’t stress about layering or anything fancy.
Step 3: Mix It Up
Grab your trusty wooden spoon and give everything a good stir. You want all those ingredients to become best friends – the batter should be evenly combined but still a bit lumpy from the cream cheese. That’s perfect!
Step 4: Cook Low and Slow
Pop on the lid and set it to cook on HIGH for 5 hours. Yes, HIGH heat – we’re not doing an all-day affair here. Resist the urge to peek every hour – just trust the process! About 30 minutes before serving, I like to check if the edges are turning golden brown.
Step 5: The Doneness Test
Here’s my foolproof test: stick a knife near the center. If it comes out mostly clean (a few moist crumbs are fine!), you’re golden. The pudding should be just slightly jiggly in the center but set around the edges – kind of like cheesecake. If it needs more time, give it another 15 minutes and check again.
Serving Time!
Scoop out generous portions while warm – it’ll smell incredible! I love topping bowls with a dollop of sour cream and sprinkle of fresh chives. If you’re serving buffet-style, keep it warm right in the slow cooker.
Pro tip: This corn pudding pairs amazingly with my Slow Cooker Italian Wedding Soup for cozy fall dinners. And if you want to see another spin on corn pudding, check out this classic version that inspired me!
Tips for Perfect Slow Cooker Corn Pudding
After making this recipe more times than I can count, I’ve picked up some tricks to guarantee your Slow Cooker Corn Pudding turns out perfect every time. First, if you want to lighten it up, you can halve the cream cheese and sour cream – it’ll still be deliciously creamy. When doubling the recipe, add at least an extra hour of cook time (maybe two) – that extra volume needs more time to set properly. And here’s my secret doneness test: the edges should be golden and pulling away slightly from the sides, while the center still has a gentle jiggle. Let it rest 15 minutes before serving – it’ll firm up beautifully!
Serving Suggestions for Slow Cooker Corn Pudding
Oh honey, let me tell you how I love to serve this creamy dreamy dish! It’s the perfect partner for all your holiday favorites – I always place it right next to the turkey at Thanksgiving. For a fun twist, try topping individual servings with a dollop of sour cream and fresh chives – the cool tang plays so nicely with the sweet corn. It’s also fantastic alongside ham or roast chicken for Sunday dinners. And if you’re planning a full holiday spread, don’t miss our Thanksgiving Dinner Recipes for more crowd-pleasing ideas!
Storage and Reheating Instructions
Okay, let’s talk leftovers – though I doubt you’ll have many! Any remaining Slow Cooker Corn Pudding keeps beautifully in the fridge for 3-4 days. Just pop it in an airtight container. When you’re ready for round two, reheat individual portions in the microwave (about 60 seconds) or warm the whole batch in a 350°F oven for 15-20 minutes. Add a splash of milk if it seems dry – though mine never lasts long enough to find out!
Nutritional Information
Just a quick note about nutrition – these numbers are estimates since ingredients vary by brand. A serving of this Slow Cooker Corn Pudding has about 342 calories, with that perfect balance of creamy richness from the dairy and corn. Remember, portion sizes and specific brands can change the counts, so take this as a general guide rather than an exact measurement. Now go enjoy that delicious pudding!
Frequently Asked Questions
Can I make Slow Cooker Corn Pudding ahead for Thanksgiving?
Absolutely! That’s one of my favorite things about this recipe. You can prep it the night before – just mix all the ingredients (except the cornbread mix) and store in the fridge overnight. In the morning, stir in the cornbread mix and cook as directed. It actually tastes even better when the flavors have time to mingle!
Can I use fresh corn instead of canned?
You bet! I’ve done this with fresh summer corn when it’s in season. Just cut the kernels off about 4 ears of corn to equal the canned amount. For the cream-style corn, blend 1 cup of the fresh kernels with a splash of milk until creamy. It gives the pudding such a lovely fresh flavor – though I’ll admit, I still keep canned corn on hand for convenience during busy holidays!
What size slow cooker works best?
I use a standard 6-quart slow cooker for this recipe – it gives the pudding perfect room to cook evenly without overflowing. If you’re using a smaller 4-quart cooker, I’d recommend cutting the recipe in half. And if you’re doubling it for a crowd (smart move!), you’ll need that big 8-quart cooker and extra cooking time. Check out this classic corn pudding recipe if you want oven-baked options too!
Can I make this without cream cheese?
While the cream cheese gives that signature richness, you can substitute with extra sour cream or even Greek yogurt in a pinch. The texture will be slightly different – more custardy than creamy – but still delicious. I sometimes do this when I’m serving it alongside other rich dishes at Thanksgiving.
How do I know when it’s done cooking?
Great question! The pudding should be golden around the edges and just slightly jiggly in the center when you gently shake the slow cooker. I do the knife test – if it comes out mostly clean, you’re good to go. Remember, it’ll continue to set as it cools, so don’t overbake it!
Slow Cooker Corn Pudding
Equipment
- slow cooker
- Mixing spoon
Ingredients
Main Ingredients
- 1 can cream style corn 15 oz
- 2 cans sweet corn drained, 15 oz each
- ½ cup unsalted butter cubed
- 1 container sour cream 8 oz, can halve for less rich dish
- 1 package cream cheese 8 oz, cubed, can halve for less rich dish
- 1 block sharp cheddar cheese 8 oz, shredded, can halve for less rich dish
- ½ cup buttermilk
- 2 large eggs slightly beaten
- 1 box cornbread mix 8.5 oz
- ¼ cup granulated sugar
- 1 ½ teaspoons salt more or less to taste
- ½ teaspoon pepper
Optional Toppings
- sour cream for serving
- chives for serving
Instructions
- Spray the slow cooker with cooking spray.
- Place all ingredients (from corn to pepper) into the slow cooker.
- Stir to combine.
- Cover and cook on HIGH for 5 hours or until the mixture is set.
- Serve with optional sour cream and chives.