Crockpot Scalloped Corn Casserole

Corn Scallop
Diana Rattray
  • Total: 2 hrs 45 mins
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
198 Calories
9g Fat
24g Carbs
9g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 198
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 21%
Cholesterol 165mg 55%
Sodium 320mg 14%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 5%
Protein 9g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cooking this scalloped corn casserole in a slow cooker is an easy way to make this popular side dish, especially when your oven is tied up with the main course (such as a turkey or ham for the holidays) or baking bread.

Eggs, half-and-half, and frozen cream-style corn are used. If you don't have frozen cream-style corn in your area, use two 12-ounce cans of cream-style corn, or use one 15-ounce can and one 8-ounce can.

It's cooked in a casserole dish that fits into your slow cooker, which allows you to serve it on your table or buffet without the slow cooker. Alternatively, if you want to serve the scalloped corn from your slow cooker, you can simply spray the slow cooker crock with nonstick cooking spray.

The term "scalloped" is used for dishes made with a creamy sauce and a crunchy breadcrumb topping like potatoes or this offering. The breadcrumbs give body to the casserole and for even more crunch, you can mix additional cracker crumbs with melted butter and scatter them on the top for the last 30 minutes of cooking.

Ingredients

  • 3 large eggs
  • 1 cup half-and-half
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup onion (finely chopped)
  • 1 package (2 cups) frozen cream-style corn (thawed)
  • 1 cup cracker crumbs (coarsely crushed)

Steps to Make It

  1. In a large mixing bowl, whisk together the half-and-half and eggs, then mix in the sugar, salt, pepper, onion, cream-style corn, and cracker crumbs.

  2. Pour the mixture into a lightly buttered casserole dish which will fit in the slow cooker.

  3. Cover and cook on high for 2 1/2 hours, or until a knife inserted in the center comes out clean. For food safety, check the temperature with a food thermometer and ensure it is at least 165 F in the center of the casserole.

  4. Remove the casserole dish from the slow cooker. Serve hot.

Your scalloped corn casserole will have a creamy texture and will go with almost any meat main course. Round out the meal with a green salad or steamed vegetables.

Although corn is technically a vegetable, it really fills the nutritional position of a starch, so you can forgo sides such as mashed potatoes or rice and use this corn casserole in their stead.

Store any leftover scalloped corn in the refrigerator and use it within three to four days. It will reheat easily in the microwave. For longer storage, freeze it in a freezer container for up to four months. For the best quality, defrost it in the refrigerator and heat it to 165 F to serve.

Variations

  • Add crumbled bacon or diced ham for extra flavor.
  • Use butter-flavored cracker crumbs such as Ritz.
  • For lower sodium, use salt-free crackers or breadcrumbs.
  • Add 1/4 cup diced red peppers for color or use well-drained pimiento.
  • Chopped chives or finely sliced green onion can be used for a little color contrast.