This recipe for Crockpot Corn Casserole Without Jiffy Mix is a lifesaver when oven space is limited. Using a crockpot or a slow cooker frees up valuable oven space. It also allows you to make a side dish while you run one last errand before dinner time.
Corn casserole has many names. It is also known as scalloped corn or corn pudding—no matter what you call it, it is delicious. This easy corn casserole has a creamy cornbread texture, with whole-kernel corn made without Jiffy Corn Muffin Mix. This allows flexibility in making this recipe gluten free, reducing sugar, and using high-quality ingredients.
Jump to:
Why I Love This Recipe
A version of corn pudding has always been on the menu for Christmas dinner, Easter brunch, and Thanksgiving dinner. It is a classic side dish for the holiday season at our house. It is also an easy recipe that my teens can make. I love easy recipes that get my kids in the kitchen with minimal prep time with simple ingredients.
Featured Ingredients
- Canned Corn - Uses both whole kernel corn and creamed corn.
- Butter - Salted, melted butter.
- Cornmeal - Grab the yellow cornmeal from the grocery store.
- Flour - Use all-purpose flour or gluten free flour.
- Leavening Agents - Baking Powder and Baking Soda.
- Salt and Pepper - Classic flavor for corn.
- Eggs - Holds everything together.
- Sugar - Just a touch of sweetness, but if you don’t want sweet corn casserole or the added sugar, leave it out.
- Sour Cream - I love using full-fat sour cream for the ultimate creaminess. You can use lactose-free or dairy-free if needed.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a mixing bowl, add the melted butter, cornmeal, flour, baking powder, baking soda, salt and pepper. Stir until combined. Add to the crock pot and stir until combined.
Spray or grease the liner of a 4-quart crockpot. Add the eggs and beat with a whisk or fork. Next, add the sugar, sour cream, drained whole kernel corn, and creamed corn. Stir.
Add three tablespoons of butter to the top, cover, and cook on low for 4-6 hours. Crockpot temps can vary. Keep an eye on it when the end of the cooking time is near the first time you make it.
Corn Casserole Varations
Gluten Free Corn Casserole: Use gluten free flour, such as Bob’s Red Mill 1-to-1 flour. Use a certified gluten free cornmeal, baking powder, and baking soda if making this for someone who has celiac and cannot tolerate any exposure.
Low FODMAP Corn Casserole: Depending on the individual’s tolerances, adjust the serving sizes. Whole kernel corn is tolerated at 75 grams per meal, and creamed corn is tolerated at 60 grams per meal, according to the Monash University Food App. Use gluten free flour if fructans are not tolerated.
Cheesy Corn Casserole: Add shredded cheddar cheese and stir into the mixture.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat: Place a serving on a microwave-safe plate and heat for 1-2 minutes, stopping halfway through the cooking time to stir.
Freezing: Freeze any chilled leftovers in a freezer-friendly container for up to four months. Defrost before reheating.
Meal Planning
Scalloped corn doesn’t need to be saved for a special occasion. This great side dish can also be made for Sunday family dinner with pot roast, mashed potatoes, and gravy—the ultimate comfort food night—at least in my world. I also love this recipe with glazed ham steaks or ham balls and cheesy potatoes.
Additional Side Dishes
Recipe
Crockpot Corn Casserole Without Jiffy Mix
Equipment
Ingredients
- ½ cup butter melted
- ½ cup yellow cornmeal
- ½ cup flour or gluten free flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons white granulated sugar
- ½ cup sour cream
- 1 15 ounce can whole kernel corn drained
- 1 15 ounce can creamed style corn
- 3 tablespoons butter cold
Instructions
- Spray with nonstick cooking spray or grease with butter on a 4-quart crockpot liner for easy cleanup.
- In a mixing bowl, add the melted butter, cornmeal, flour, baking powder, baking soda, salt and pepper. Stir. Set aside
- To the prepared crockpot, add the two eggs. Beat with a fork. Add the sugar, sour cream, drained whole kernel corn, and creamed style corn.
- Add the cornmeal mixture to the crockpot and stir until combined.
- Dot the top of the mixture with cold butter. Cover.
- Cook on low for 4-6 hours.
Leave a Reply