By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
692 cal · 245 min
Slow Cooker Cheddar Jalapeño Corn Casserole
Recipe GLPR24db76f86dd4c3
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Average rating: 4.5 (1)
A creamy and comforting corn casserole made entirely in a slow cooker. Soft cornbread mix, melted cream cheese, and sharp cheddar combine with sweet corn, fresh jalapeños, and warm spices for a rich side dish or light main course. Perfect for potlucks and family dinners.
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Ingredients
2 tbsp butter, melted
1½ cup cornbread mix
8 oz cream cheese, softened
14¾ oz canned creamed corn
2 large eggs, beaten
3 cup frozen corn kernels
1 tsp garlic powder
1 medium fresh jalapeño pepper, deseeded and chopped
1 cup whole milk
½ tsp black pepper
1 tsp salt
2 cup sharp cheddar cheese, shredded
½ cup sugar
Directions
Spray the interior of your slow cooker generously with cooking spray to prevent sticking, or line the insert with parchment paper if preferred.
In a large mixing bowl, combine the softened cream cheese, beaten eggs, and sugar. Stir until the mixture is smooth and well blended.
Add the cornbread mix, canned creamed corn, frozen corn kernels, melted butter, garlic powder, chopped jalapeño, milk, salt, and pepper to the cream cheese mixture. Stir all ingredients together until evenly combined.
Fold in the shredded cheddar cheese, reserving a small handful if desired for topping, and mix until fully incorporated.
Pour the entire mixture into the prepared slow cooker and spread it in an even layer. Cover with the lid.
Cook on high heat for 2 to 4 hours, stirring occasionally if desired, until the casserole is set and cooked through with an internal temperature of 160°F. The edges will appear slightly firm while the center remains creamy.
Let rest for 5 minutes before serving to allow the casserole to set. Scoop into bowls and enjoy warm.
Comments
This is a straightforward slow cooker casserole that checks the availability box: all ingredients live at Harris Teeter, Food Lion, Walmart, or ALDI without a special stop, and fresh jalapeños are reliably stocked year-round in Charlotte. Cost runs roughly $12–14 total, or $2–2.35 per serving, driven mostly by cream cheese and cheddar; this is reasonable for a six-person side. The 245-minute stated time is honest—that's roughly four hours on low plus a handful of minutes for assembly. The real caveat is that this is a same-night dish: it does not reheat well because the cornbread-based crumb becomes sodden and dense the next day, so plan to finish it at dinner rather than bank on leftovers.
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