With its creamy texture and cheesy taste, this easy and delicious Crock-Pot Corn Casserole is absolutely one to write home about.
While it may seem like a new trendy kitchen appliance or gadget emerges every week, the Crock-Pot is one that’s shown true longevity. The appliance has been on the scene for decades now. I fondly remember Crock-Pot meals as a child and was always amazed at how good they were, despite how little time my father spent in the kitchen preparing them. The Crock-Pot is incredibly user-friendly and, despite the emergence of the Instant Pot, it still comes in handy at least once a week at my house. This appliance is the ultimate “set it and forget it” tool, and today I’ll prove just that with this Crock-Pot corn casserole that will leave your dinner guests wanting more.
Creamy, satisfying, and deliciously cheesy, this is the dish to serve on a cold winter’s day or when you’re in need of some serious comfort food. Whether it’s served by itself or as a rich side dish, rest assured you’ll want to add this one to your regular rotation.
Is Crock-Pot Corn Casserole Healthy?
This vegetarian-friendly casserole is one of those high-carb/high-fat dishes that could stand to be served alongside a colorful assortment of roasted veggies. Corn is a wonderful source of soluble and insoluble fiber. You can experiment with amping up the protein by replacing a half cup of sour cream with a half cup of plain Greek yogurt.
Making Sure Your Casserole Sets Just Right
Remember that every Crock-Pot cooks differently. Allow the casserole to cook until the center is fully set, but be vigilant, as you don’t want the edges to burn. For best results, I always recommend putting a clean kitchen towel (or two paper towels) under the lid of the Crock-Pot to absorb any condensation and aid in the setting process.
How to Make Ahead and Store
Transfer any leftover casserole to an airtight container and store in the fridge for up to 1 week. You can also freeze it using a freezer-safe container or cover it with aluminum foil and plastic wrap (yes, I use both). It should last for up to 3 months. Let it thaw in the fridge before reheating, which you can do either in the microwave or in the oven. If using the oven, set it to 350°F. Cover the casserole with aluminum and cook for 30 minutes.
Serving Suggestions
This corn casserole will pair beautifully with any of your favorite meat recipes. Two fantastic options are these Pineapple 5-Spice Paleo Whole30 Chicken Wings or these killer Braised-Beef Short Ribs. And for the vegetarians, this Broccoli Grape Salad will round everything out.
Recipe
Ingredients
- 2 8.5-ounce boxes corn muffin mix
- 2 15-ounce cans cream-style corn
- 2 15-ounce cans whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup shredded cheddar cheese
Instructions
- In a large bowl, whisk together the eggs, sour cream, and melted butter until well combined.
- Stir in the corn muffin mix until just combined, then gently fold in the cream-style and whole kernel corn.
- Grease the inside of a 6-quart Crock-Pot and transfer the corn mixture into it, spreading evenly.
- Sprinkle the shredded cheddar cheese on top of the mixture.
- Cover and cook on high for 2 1/2 to 3 hours, or until the casserole is set and the edges are golden brown.
- Once cooked, let the casserole sit for a few minutes before serving to allow it to firm up slightly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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