Slow Cooker Corn Casserole with Cheddar

Slow Cooker Corn Casserole

Slow cooker corn casserole should be soft and moist, with whole corn kernels throughout and a generous layer of melted cheddar on top. Corn muffin mix and eggs give it enough structure to serve in thick, rustic portions without turning it into firm cornbread.

The slow cooker leaves the oven free, but the center may set at different times depending on the appliance. Drain the whole-kernel corn well, start checking early, and add the cheddar only when the casserole is mostly set so it stays visible on top.

Ingredients for Slow Cooker Corn Casserole

• Cooking spray or a thin layer of butter, for greasing the slow cooker
• 2 large eggs
• 1/2 cup sour cream (120g)
• 1/2 cup unsalted butter, melted (1 stick; about 115g)
• 1 box Jiffy-style corn muffin mix (about 8.5 ounces; 240g)
• 1 can cream-style corn (about 14.75 ounces; 420g), undrained
• 1 can whole-kernel corn (about 15 ounces; 425g before draining), drained well
• 1 1/2 cups shredded cheddar cheese (170g)

Makes 8 side-dish servings. Use a 5- to 6-quart slow cooker.

How to Make Slow Cooker Corn Casserole

1. Prepare the slow cooker: Grease the insert. Drain the whole-kernel corn thoroughly, but do not drain the cream-style corn.
2. Mix the casserole: In a large bowl, whisk the eggs, sour cream, and melted butter until combined. Stir in the corn muffin mix and both kinds of corn just until evenly mixed. The batter should be thick and spoonable, with kernels throughout.
3. Fill and cover: Scrape the batter into the slow cooker and level it gently. Cover and set to HIGH. If your lid collects condensation, place a paper towel beneath it only if your appliance instructions allow it; secure the edges well away from the heating surface.
4. Cook until mostly set: Start checking at 2 1/2 hours. Gently shake the insert: the center should no longer slosh, though it should still look moist. If it is loose, continue cooking in short increments while watching for dark or scorched edges. Expect about 2 1/2 to 3 1/2 hours on HIGH, depending on the slow cooker.
5. Melt the cheddar: Once the center is mostly set, scatter the cheese evenly over the top. Cover and cook for about 15 to 25 minutes, just until the cheddar is melted and glossy.
6. Rest and serve: Turn off the slow cooker and leave the casserole uncovered for 10 minutes so it firms slightly. Spoon or cut generous, rustic portions and serve warm.

How to Tell When the Center Is Done

Check the middle rather than relying on the clock. It should not slosh when the insert is gently shaken, but it should remain tender and moist. The edges may be lightly golden; they should not be dark or scorched. If the center is still loose, keep cooking in short increments before adding the cheddar.

You can use the LOW setting, but it will take longer and timing varies widely. Use the same center-set cue to decide when to add the cheese.

How to Keep Corn Casserole from Turning Watery

Drain the whole-kernel corn well; its packing liquid adds moisture the casserole does not need. Leave the cream-style corn undrained. If condensation drips from your slow-cooker lid, a safely placed paper towel beneath it can help keep the surface from getting wet.

If the casserole still looks watery near the end, cook it uncovered briefly and reassess the center. Watch the edges so they do not overcook while the middle sets.

Why Add the Cheddar Near the End?

Cheddar added at the start can blend into the surface during the long cook. Adding it once the center is mostly set leaves a distinct melted layer on top rather than cheese mixed through the casserole.

Serving Slow Cooker Corn Casserole

Serve warm alongside roasted meat, green beans, mashed potatoes, or stuffing. For an oven-baked alternative, try Easy Jiffy Corn Casserole with a Golden Cheddar Top.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat individual portions in the microwave until warm. For a larger amount, place the casserole in a greased baking dish, cover, and warm in a 325°F (165°C) oven until heated through.

Freezing is not the preferred option for the best texture; this soft, dairy-rich casserole may change after thawing.

Nutrition Information

Approximate nutrition per serving, based on 8 side-dish servings: 430 calories, 12g protein, 27g fat, and 41g carbohydrates. Approximate nutrition per 100g: 245 calories, 7g protein, 15g fat, and 23g carbohydrates. Values vary with the brands used.