Slow Cooker Corn Casserole

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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.

A bowl of slow cooker corn casserole with a spoon.

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!

A large spoon taking a scoop of corn casserole from a slow cooker.

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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.

Ingredients for slow cooker corn casserole laid out with text overlay.
  • 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:

Crock-Pot Slow Cooker
If you're in the UK or Canada, click the link to see a local product.
Overhead shot of slow cooker corn casserole in a bowl.

🖨️ Printable Instructions

A bowl of slow cooker corn casserole with a spoon.

Slow Cooker Corn Casserole

This slow cooker corn casserole is the perfect side dish for your Thanksgiving or Christmas dinner! It couldn't be easier to make.

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Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 6 people
Calories: 231kcal
Author: Becca Heyes

Ingredients

  • 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.
    Milk, flour and eggs in a slow cooker.
  • Add the remaining ingredients, and mix thoroughly.
    Uncooked ingredients for slow cooker corn casserole in a pot.
  • 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.
    Fully cooked slow cooker corn casserole in a Crock-Pot.
  • Scoop into a bowl to serve.
    A bowl of slow cooker corn casserole with a spoon.

Video

Nutrition

Nutrition Facts
Slow Cooker Corn Casserole
Amount Per Serving (1 portion)
Calories 231 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Saturated Fat 5.8g29%
Cholesterol 80mg27%
Sodium 365mg15%
Potassium 363mg10%
Carbohydrates 26.5g9%
Fiber 3.2g13%
Sugar 6.4g7%
Protein 10.8g22%
Calcium 159mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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💭 Recipe FAQs

Can this corn casserole be reheated?

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.

Can you freeze corn casserole?

This corn casserole is best eaten fresh, but if needed, it can be frozen in an air-tight tub for up to 3 months.

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18 Comments

    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. :)