Crock Pot Scalloped Corn Recipe

Corn Scallop
Diana Rattray
  • 2 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 6 servings
Ratings (11)

This scalloped corn is cooked in the slow cooker. Eggs, milk and cream-style corn are used in the dish. 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.

What You'll Need

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

How to Make It

  1. Whisk milk and eggs together, then mix in remaining ingredients.
  2. Pour into lightly buttered casserole dish which will fit in the slow cooker.
  3. Cover and cook on high for 2 1/2 hours, or until knife inserted in center comes out clean.

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Nutritional Guidelines (per serving)
Calories 198
Total Fat 9 g
Saturated Fat 4 g
Unsaturated Fat 3 g
Cholesterol 165 mg
Sodium 320 mg
Carbohydrates 24 g
Dietary Fiber 1 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)