Traditional Crockpot Scalloped Corn

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/14/21
Crockpot Creamed Corn
milanfoto/E+/Getty Images
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
295 Calories
15g Fat
33g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 295
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 147mg 49%
Sodium 418mg 18%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 10g
Vitamin C 6mg 31%
Calcium 150mg 12%
Iron 2mg 10%
Potassium 388mg 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.)

Scalloped corn is a classic side dish that is usually baked in the oven. When you're hosting a holiday dinner, this recipe comes to the rescue because you can cook it in the slow cooker, while the turkey, or ham, or roast is taking up the oven space. Egg product is used in this recipe instead of real eggs because they can stand up to long, slow cooking better. 

You can season this recipe any way you'd like. Instead of the thyme leaves, use basil or oregano. Adding a bay leaf isn't recommended, because this recipe is meant to be scooped out of the slow cooker, and it would be difficult to find and discard the bay leaf before serving.

Ingredients

  • 2/3 cup all-purpose flour

  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted

  • 1 cup cholesterol-free egg product, or 4 eggs

  • 1 (12-ounce) can evaporated milk

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 (14-ounce) can cream-style corn

  • 2 1/2 cups frozen corn, thawed and drained

  • 1 teaspoon dried thyme

Steps to Make It

  1. Spray the inside of 3 to 4-quart crockpot with nonstick cooking spray.

  2. Combine the flour, butter, egg product, milk, sugar, salt, pepper, canned corn, frozen corn, and thyme leaves in the prepared ​crockpot and stir to mix.

  3. Cover the slow cooker and cook on high for 2-3 hours until the mixture is set. The temperature should be at least 160 F for food safety reasons.