Slow cooker sweetcorn casserole

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It’s the final of the Great British Bake Off tonight! I probably won’t get to watch it until tomorrow though because I have choir tonight, so don’t tell me who wins or I won’t be happy.

(I know that by saying that I’m just asking for someone to ruin it for me, but please don’t)

It baffles me that the people on that programme think nothing of whipping up a quick batch of puff pastry or something equally ridiculous. That’s the sort of thing that I might do once in my lifetime, but only so I can say I’ve done it. I don’t think I’ll ever be the type of person who makes their own puff pastry every weekend, so I admire those who do. Baking doesn’t come naturally to me at all – I’ve got at least three recipes for ‘foolproof’ quickbreads that will remain unposted forever because they were disasters.

Oh well, one thing I am good at is eating things that other people have baked. So I’m going to sit here and eat this big slab of chocolate cake, and tell you about this casserole.

One time many years ago, an American family friend made us a sweetcorn casserole. It was a long time ago now, but I’ve always remembered how good it was – slightly sweet, moist and puddingy (yes that’s a word), with just a touch of heat. I have no idea if this is anything like the recipe she used (in fact it’s probably nothing like it – it was a long time ago, as I said), but I’m pretty pleased that I’ve finally made myself something that hits the spot.

I apologise for the fact that while this casserole may taste amazing, it isn’t the most attractive thing I’ve ever cooked. Eat it with your eyes closed if you need to, but you should definitely make this.

Slow cooker sweetcorn casserole

Recipe Type: Side dish
Author: Becca @ Amuse Your Bouche (adapted from A Year Of Slow Cooking)
Prep time:
Cook time:
Total time:
Serves: 4
  • 25g unsalted butter
  • 250ml milk
  • 2 eggs, lightly beaten
  • 1/2tsp salt
  • 2tbsp granulated or caster sugar
  • 2tbsp plain flour
  • 1tsp baking powder
  • 350g tinned sweetcorn, drained
  • 50g cheddar cheese, grated
  • 2tbsp jarred jalapeno pepper slices, chopped (I used red)
  1. Melt the butter in the microwave, and pour it into the bottom of your slow cooker. Add the next 6 ingredients, and whisk to combine. Finally add the corn, grated cheese and chopped jalapenos, and mix well.
  2. Cook on low for 3-5 hours, until the edges are just beginning to pull away from the sides of the dish and the centre is set. Then, remove the lid and cook for a further 20-30 minutes.

See the original recipe at A Year Of Slow Cooking.

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    1. Since I’m British and I couldn’t possibly give my recipes in every format to suit everyone, I only provide the British format. There are plenty of online converters that I use whenever I want to cook an American recipe.

      In this case you’re lucky because the original recipe was written in the American format – just follow the link at the beginning of the recipe.

  1. Just put this in the crock. I did add onion, because that’s how I roll, and I used frozen (because that’s what I have) jalapenos. It is smelling… well, yummy! Can’t wait until it is done. This is a trial run… if it tastes anything like it smells, well, welcome to my Thanksgiving table. :)