Irresistible Crockpot Scalloped Corn Casserole Recipe for Easy Friendsgiving
A warm, comforting crockpot scalloped corn casserole that combines creamy, cheesy, and slightly sweet flavors, perfect for Friendsgiving or any cozy gathering.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 cups fresh corn kernels
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can creamed corn
- 1/2 cup (1 stick) butter, melted
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup yellow cornbread mix
- 2 tablespoons granulated sugar
- 1/4 cup (60 ml) milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon smoked paprika or cayenne pepper
Instructions
- Lightly grease your 4- to 6-quart slow cooker insert with butter or non-stick spray.
- In a large mixing bowl, combine 3 cups fresh corn kernels, 1 drained can of whole kernel corn, and 1 can of creamed corn. Stir gently to mix evenly.
- Add 1/2 cup melted butter, 1 cup sour cream, and 1/4 cup milk to the corn mixture. Mix until smooth and creamy. Let butter cool slightly before adding if too hot.
- In a separate bowl, combine 1 cup yellow cornbread mix, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional smoked paprika.
- Slowly add the dry mixture to the wet corn mixture, folding gently to combine without overmixing.
- Fold in 1 cup shredded sharp cheddar cheese evenly.
- Pour the batter into the prepared slow cooker insert and spread evenly with a spatula.
- Cover and cook on low for 3 to 4 hours. Avoid lifting the lid during cooking.
- Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Let the casserole rest with the lid off for 10-15 minutes before serving.
- If too wet after cooking, switch the crockpot to warm and let sit uncovered for 20 minutes to evaporate moisture.
Notes
Do not stir the casserole during cooking to avoid a dense texture. Let it rest uncovered after cooking to set and reduce moisture. Fresh corn adds best texture but frozen can be used if thawed and drained. For dairy-free, substitute sour cream with coconut yogurt and cheddar with vegan cheese. For gluten-free, use gluten-free cornbread mix. Baking alternative: bake covered at 350°F for 45 minutes, uncover last 15 minutes to brown.
Nutrition
- Serving Size: About 1/8 of the cas
- Calories: 275
- Sugar: 6
- Sodium: 350
- Fat: 13.5
- Saturated Fat: 7
- Carbohydrates: 32.5
- Fiber: 2.5
- Protein: 8
Keywords: crockpot, scalloped corn casserole, Friendsgiving, slow cooker, easy side dish, creamy corn casserole, holiday side, gluten-free option, dairy-free option