Crockpot Scalloped Corn Casserole

Corn Scallop
Diana Rattray
Ratings (12)
  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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.)

This scalloped corn casserole is cooked in your slow cooker. It's an easy way to make this popular side dish if 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.

These instructions show you how to cook the casserole in a dish that fits into your slow cooker. That 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 like scalloped potatoes, with a creamy sauce and a crunchy breadcrumb topping. The breadcrumbs here give body to the casserole and the top will be crunchy. You can add some more cracker crumbs drizzled with melted butter to the top in the last 30 minutes of cooking if you want even more crunch.


  • 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. Gather the ingredients.

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

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

  4. Cover and cook on high for 2 1/2 hours, or until knife inserted in 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.

  5. Remove the casserole dish from the slow cooker.

  6. Serve hot and enjoy!

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 being a starch. You can even 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 the best quality, defrost and enjoy it within three to four months.

Recipe 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.