Slow cooker sweetcorn casserole
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
- 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)
- 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.
- 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.
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!