Transform ordinary corn into a crock pot corn casserole extravaganza
What To Know
- While it’s traditionally baked in the oven, you can also make it in a crock pot, which is a great way to free up your oven for other dishes.
- Cover and cook on low for 4-6 hours, or until the casserole is set and the cheese is melted and bubbly.
- If you don’t have a crock pot, you can bake the casserole in a 9×13-inch baking dish at 350 degrees Fahrenheit for 30-40 minutes, or until the casserole is set and the cheese is melted and bubbly.
Corn casserole is a classic Southern side dish that’s perfect for any occasion. It’s creamy, cheesy, and packed with sweet corn. While it’s traditionally baked in the oven, you can also make it in a crock pot, which is a great way to free up your oven for other dishes.
In this post, we’ll show you how to make corn casserole in a crock pot, step-by-step. We’ll also provide some tips for making the best corn casserole possible.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup melted butter
- 2 eggs
- 1 (15-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup milk
- 1 cup shredded Cheddar cheese
Instructions
1. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and pepper.
2. In a separate bowl, whisk together the melted butter, eggs, cream-style corn, whole kernel corn, and milk.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Pour the batter into a greased 6-quart crock pot.
5. Sprinkle the Cheddar cheese over the top.
6. Cover and cook on low for 4-6 hours, or until the casserole is set and the cheese is melted and bubbly.
7. Serve warm and enjoy!
Tips for Making the Best Corn Casserole
- For a creamier casserole, use more cream-style corn.
- For a sweeter casserole, use more sugar.
- For a spicier casserole, add a pinch of cayenne pepper.
- For a cheesier casserole, use more Cheddar cheese.
- If you don’t have a crock pot, you can bake the casserole in a 9×13-inch baking dish at 350 degrees Fahrenheit for 30-40 minutes, or until the casserole is set and the cheese is melted and bubbly.
Variations
- Add 1 cup of cooked bacon to the casserole for a smoky flavor.
- Add 1 cup of chopped green bell pepper to the casserole for a pop of color and crunch.
- Add 1 cup of chopped onion to the casserole for a savory flavor.
- Add 1 cup of chopped jalapeño pepper to the casserole for a spicy kick.
- Top the casserole with a layer of cornbread crumbs for a crunchy topping.
What People Want to Know
Q: Can I use frozen corn in this recipe?
A: Yes, you can use frozen corn in this recipe. Just be sure to thaw it before adding it to the casserole.
Q: Can I make this casserole ahead of time?
A: Yes, you can make this casserole ahead of time. Just assemble the casserole and refrigerate it for up to 24 hours. When you’re ready to cook it, bring it to room temperature and then cook it on low for 4-6 hours.
Q: Can I freeze this casserole?
A: Yes, you can freeze this casserole. Just let it cool completely and then freeze it in an airtight container for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven or microwave.
