Get ready to dig into this delicious Crock-Pot Corn Casserole. It’s as tasty as it is easy to make.
If you like corn, this is the recipe for you. Crock-pot corn casserole is a simple dish, but it is big on flavor, and your family will likely ask for more. The preparation could not be easier—mix all the ingredients in one bowl, then pour them into your greased crock-pot and cook. (Time-saving tip: Skip the bowl and mix it all in the prepared crock-pot. Just remember to mix it well).
Have you ever heard someone mention corn pudding or sweet corn spoon bread casserole? Those are other names for this recipe, which has been around for generations. Whatever name you know it by and whatever ingredients are used (as they can differ slightly), you are still in for a creamy, velvety treat.
Yes, You Can Also Make This Recipe Gluten-Free!
Being gluten-free no longer means missing out on the best dishes. Grocery store shelves are full of GF cake mixes that can easily substitute for regular gluten-filled ones. You can use any gluten-free cornbread mix in this recipe to make your casserole. Your family will gobble it up and probably never realize the switch.
As someone who eats GF, I know I like it when I can indulge in the same foods as everyone else. Recipes like this one and Scalloped Corn are easy to adapt to a gluten-free diet by substituting the gluten-filled ingredient with its GF counterpart.
The Cooking Temperature Makes a Difference
Making corn casserole in a crock-pot is easy, but you want to keep an eye on it, especially if you cook it on high. The hotter temperature can cause the edges to burn while the center remains runny. That’s why I recommend using a low setting to allow the casserole to set correctly.
Since all slow cookers and crock-pots are different, you may need to adjust cooking times based on the size and shape of the one you have. Additionally, older models may take longer to heat up than newer ones.
How to Make Ahead and Store
You can assemble the ingredients up to 48 hours ahead of time and refrigerate it covered until ready to bake. Remove the dish from the fridge 30 minutes before placing it in the crock-pot to cook. Because it remains fresh for up to 4 days in the refrigerator, you can also complete the cooking process and store it in advance in an airtight container. While corn casserole can be frozen for up to 3 months in a freezer-safe container, it is a dish that is best consumed fresh.
Can I Use Fresh Corn In Crock-Pot Corn Casserole?
You can use 2 cups of fresh corn kernels instead of 1 can of whole corn. Do not replace the cream-style corn because you want the creaminess of that ingredient. When using fresh corn, placing some paper towels under the crock-pot lid is recommended to catch the extra moisture from the corn that could make the dish runny.
Can I Add Cheese To My Corn Casserole?
The only thing better than making corn casserole in the crock-pot is making a cheesy version. Leading recommendations include cheddar, pepper jack, and Monterey Jack. If you decide to add cheese, I recommend shredding it yourself to avoid cellulose or other fillers that keep the cheese from clumping. They can also inhibit it from melting properly.
Serving Suggestions
Most people think about making corn casserole around the holidays, but you do not have to wait until then for this delicious dish. You also don’t have to make an entire turkey to enjoy the fantastic combination of poultry and corn. This Slow Cooker Turkey Breast recipe lets you prepare a holiday-style meal any time. Add some Grilled Green Beans for a quick and delicious vegetable side dish. Bake a tray of Pumpkin Snickerdoodles and put everyone in the holiday mood even if the weather is hot.
Crock-Pot Corn Casserole
Ingredients
- 2 large eggs lightly beaten
- 1 can 15 ounces whole kernel corn drained
- 1 can 15 ounces cream-style corn
- 1 box 8.5 ounces corn muffin mix
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together the beaten eggs, drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, salt, and black pepper until well combined.
- Grease the inside of a 6-quart crock-pot with non-stick cooking spray or butter.
- Transfer the corn mixture into the greased crock-pot and spread it out evenly.
- Cover the crock-pot and cook on low for 3 to 4 hours, or until the casserole is set in the middle and the edges are golden brown.
- Once cooked, let the casserole stand for about 5 minutes before serving.
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