Want a side dish that practically cooks itself and comes loaded with bacon? This creamy, savory corn casserole is pure slow cooker magic—rich, comforting, and full of flavor. It’s so satisfying, you might find yourself enjoying it as the main event instead of just a side.
Perfect with barbecue, holiday dinners, or even on its own, this casserole is a guaranteed crowd-pleaser. The best part? Your Crockpot handles all the hard work while you relax.
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
- Prep your Crockpot — Lightly grease a 5-quart oval slow cooker with non-stick spray.
- Mix it up — In a medium bowl, whisk together the egg and softened cream cheese. Stir in the cream-style corn until smooth. Add the cornbread mix and 3/4 cup of the bacon, mixing just until combined.
- Let the slow cooker work — Pour the mixture into the Crockpot, cover, and cook on Low for 4 to 4 1/2 hours, until the casserole is set and pulling away from the sides.
- Finish strong — Sprinkle the remaining 1/4 cup of bacon over the top. Let it sit for 5 minutes before serving.
This Crockpot Corn Casserole is creamy, cheesy, and loaded with smoky bacon crunch—once you try it, it’ll earn a permanent spot on your menu!