Craving a hands-off side dish that’s loaded with bacon and flavor? This creamy slow cooker corn casserole checks every box. It’s savory, rich, and comfort food at its finest—with the added bonus of minimal effort. Just toss the ingredients together, set your Crockpot, and come back to a dish that’s ready to wow.
Whether it’s paired with barbecue, roast chicken, or enjoyed on its own, this dish is always a hit. Bonus: cleanup is a breeze.
| Ingredient | Amount |
|---|---|
| Cream-style sweet corn | 2 cans (14.75 oz each) |
| Egg, slightly beaten | 1 |
| Chive-flavored cream cheese | 1 package (8 oz), softened |
| Cornbread & muffin mix | 1 ½ cups |
| Cooked bacon, crumbled | 1 cup (about 9–11 slices) |
1. Prep the Slow Cooker
Lightly coat a 5-quart oval Crockpot with nonstick spray to prevent sticking.
2. Combine the Ingredients
In a medium mixing bowl, whisk together the beaten egg and softened cream cheese until smooth. Stir in the sweet corn. Add the cornbread mix and ¾ cup of the crumbled bacon, mixing just until everything is incorporated—don’t overmix.
3. Cook Low and Slow
Pour the mixture into your prepared slow cooker. Cover and cook on Low for 4 to 4½ hours, or until the edges start to pull away and the center is set.
4. Add the Finishing Touch
Once done, sprinkle the remaining ¼ cup of bacon over the top. Let it rest for about 5 minutes before serving.
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