Use a slow cooker to make corn casserole without a Jiffy Mix to save precious oven space during the holidays. Or when you need a side dish to cook while you do one of the other million things on your to-do list.
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 and creamed corn with flour, sugar, and corn meal.
Jump to:
Why You'll Love This Recipe
- So easy, your kids can make it!
- Minimal Prep Time
- Easily Gluten Free and Low FODMAP
What You'll Need
- 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.
- 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.
Step-By-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: Add three tablespoons of butter to the top and cook on low for 4-6 hours. Stir before serving.
Tips and Tricks
Drain the canned whole kernel corn but not the canned creamed corn.
Double the recipe and use a 6-quart slow cooker to feed more people.
Ingredient Swaps
- Corn Options: Use defrosted frozen corn or freezer sweet corn from this summer.
- Mexican Corn: Use canned Mexican corn for a spicy corn casserole.
Variations
Cheesy Corn Casserole: Add shredded cheddar cheese and stir into the mixture.
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 to gluten.
Low FODMAP Corn Casserole: Depending on the individual's tolerances, adjust the serving sizes. Whole kernel corn is tolerated at ½ cup or 75 grams per meal, and creamed corn is tolerated at ⅓ cup or 100 grams per meal, according to the Monash University Food App. Use gluten free flour if fructans are not tolerated.
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.
Freeze: Freeze any chilled leftovers in a freezer-friendly container for up to four months. Defrost before reheating.
Reader Love
"I made this for Thanksgiving and doubled the recipe. It was a huge hit and SO easy using the slow cooker. Yum!"
- Kaitlin
⭐⭐⭐⭐⭐
FAQs
Yes! Pour the corn casserole into a greased 2-quart baking dish and bake in a preheated 350 degree F oven for 40-45 minutes or until the top is golden brown.
Yes. Use a 1-to-1 gluten free flour blend and certified gluten free cornmeal. Double check your baking powder and baking soda to ensure they are gluten free too.
In the fridge it will last 3-4 days in a sealed container. In the freezer it can keep up to 4 months. Thaw overnight in the fridge before reheating.
Reheat in the microwave in 1-minute bursts, stirring halfway, or place in a 300 degree F oven until warmed through. Add a splash of milk if it seems dry.
Yes. Thawed frozen corn or blanched fresh corn kernels both work well. Just make sure to drain any extra liquid before mixing in.
What To Serve With Corn Casserole
Corn casserole 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 made with almond milk, 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.
More Loveable Side Dish Recipes
- Spinach Salad With Mandarin Oranges - A delicious spinach salad with maple dijon dressing.
- Oven Roasted Potatoes - Easy, peasy side dish of roasted baby potatoes with garlic oil.
- Mexican Street Corn Dip - All the flavors of Mexican street corn, but in a dip and made in a crock pot!
- Roasted Delicata Squash - Tender, squash flavored with maple syrup, smoky spices and pecans.
Still looking for a side dish recipe? Discover something new or an old favorite!
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Slow Cooker Corn Casserole Without Jiffy Mix
Equipment
Ingredients
- ½ cup butter, salted melted
- ½ cup yellow cornmeal (Note 1)
- ½ cup all purpose flour (Note 2)
- 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 ounces can whole kernel corn drained
- 1 15 ounces can creamed-style corn
- 3 tablespoons butter, salted cold
Instructions
- Spray with nonstick cooking spray or grease with softened butter on a 4-quart crockpot liner for easy cleanup.
- 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.
- In a mixing bowl, add the melted butter, cornmeal, flour, baking powder, baking soda, salt and pepper. Stir. Set aside
- 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. Corn casserole is done when it is no longer jiggly.
Kaitlin says
I made this for Thanksgiving and doubled the recipe. It was a huge hit and SO easy using the slow cooker. Yum!
Venessa Mandelkow says
Got to love an easy slow cooker side dish for Thanksgiving! So happy to hear it was a huge hit AND easy! - Venessa