Slow Cooker Corn Casserole
I’ve always remembered a corn casserole recipe that an American family friend once cooked for us. It was a long time ago now, but it was so delicious that I still dream about it (not literally, unfortunately). So this is my version, which I think does a pretty good job of paying homage to the original. The flavours are incredible – it’s slightly sweet, slightly salty, with just a touch of heat.
This recipe seems so American to me (a non-American), perhaps because of the slight sweetness, which seems to be a quite a common thing in American food. It actually works so well, and the wonderful puddingy mixture holds it all together beautifully.
🌽 How to Serve Corn Casserole
This sweetcorn casserole is intended to be a side dish – perhaps as part of a Thanksgiving or Christmas feast. A scoop of this would be amazing on a plate with a vegetarian main course, some roast potatoes, and a couple of other vegetable dishes (roasted green beans are a good option!).
Since this corn casserole is quite a rich dish, with plenty of flavour, it’s a good idea to serve it alongside some more simple dishes (like simply boiled or roasted veggies), so they’re not competing for attention on the plate!
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🥗 Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- canned sweetcorn
- eggs
- plain flour
- milk
- butter
- cheddar cheese
- sugar (optional, but it gives a lovely hint of sweetness)
- pickled red jalapeños (again, optional, but they bring so much flavour)
Becca’s Top Tip
If you don’t have a slow cooker, you might like to try an oven-baked version of this dish instead – like my cheesy sweetcorn pudding.
📹 Recipe Video
🔪 Equipment
This corn casserole recipe requires a slow cooker. I use a digital Crock-Pot with a 4.7 litre (~ 5 quart) capacity. If your slow cooker is a significantly different size to mine, you may need to adjust the cooking time of this recipe slightly (and possibly double it up, if you have a particularly large pot!).
I’ve had my slow cooker since 2014 (!), and it’s never failed me. I would highly recommend it. You can get it on Amazon UK, or here’s a similar one from the same brand on Amazon US:
🖨️ Printable Instructions
Slow Cooker Corn Casserole
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 15 g (~ 1 Tbsp) butter
- 2 Tbsp plain flour
- 2 eggs
- 150 ml (~ 1/2 cup) milk
- 2 tsp white sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 520 g (~ 3 cups) drained canned sweetcorn
- 1 Tbsp pickled red jalapeno slices, chopped (optional)
- 100 g mature cheddar cheese, grated (~ 1 cup when grated)
Instructions
- Melt the butter in the microwave, and add it to the slow cooker pot, along with the flour, eggs and milk. Whisk well to combine.
- Add the remaining ingredients, and mix thoroughly.
- Cook on high for approximately 3 1/2 hours, or until the eggs have fully set and the mixture has just started to crisp up. I garnished mine with a little dried parsley.
- Scoop into a bowl to serve.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Yes – if needed, it can be reheated in the microwave. Make sure it’s piping hot before serving, but don’t overdo it, or the corn can become a bit too chewy.
This corn casserole is best eaten fresh, but if needed, it can be frozen in an air-tight tub for up to 3 months.
This look yummy! It really does. I am a new follower, found you on Weekend Potluck.
I love corn casseroles! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!
Wonderful casserole! So perfect for these chilly nights! You have another feature on the RecipeNewZ hall of fame Facebook page.
Terrific dish! Love that it has a little kick to it with the jalapenos. I think this would be great for Thanksgiving.
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Lol about the bake off- I was glued to it but promise my lips are sealed to who won! Though it wasn’t who I hoped to win, they all did fab! :)
I’ve seen it now – I’m glad he won! :)
Sounds delicious!
Oh yum, I usually bake mine in the oven, and never thought of slow cooker. Great idea!
Oh wow this sounds like a fantastic side dish. I am like Tammi I don’t think I have ever thought of making my side dish in the crockpot but I love the idea and this recipe.
Oh wow this looks awesome Becca!! What a great side dish, I’m not sure I’ve ever made a side dish in the Crock! I’m trying it!:)Thanks for joining in!
wow this looks so good. i always felt that slow cookers were only for meat, but now i might have to get one!