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.
Any way we can get the American measurements?
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.
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. :)
Oooh yay, let me know how it is!! :)
Yes! I love me some corn pudding… that’s so very Yankee of you. My New England relatives would be proud. This looks delicious!
This looks amazing! So warm, comforting, and delicious! I want it now!