Easy Crock Pot Corn Casserole Recipe without Jiffy
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5.0
18 reviews
Excellent
Easy Crock Pot Corn Casserole Recipe without Jiffy
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With only 10 minutes prep, this Crockpot Corn Casserole without Jiffy will be slow cooking to creamy perfection, leaving your oven open for other recipes! Sweet corn kernels wrapped in a tender souffle mixture of eggs, butter, and cream.
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Ingredients
- 6 large eggs room temperature, if need be, submerge eggs in a bowl of warm (not hot) water 5-7 minutes.
- 2 cups heavy whipping cream or heavy cream; not fat free
- ½ cup butter melted; slightly cooled for 5-10 minutes (if using unsalted, add an additional ¼ tsp salt.) Use a high quality butter.
- ¼ cup sugar may omit, cut in half or use Monk fruit sugar replacement.
- 3 tablespoons all-purpose flour Replace with GF all purpose flour for gluten free.
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 8 cups whole kernel corn fresh, or frozen (do not thaw), canned corn may be used, drain WELL!
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Instructions
- Grease or butter a 4 or 6-quart crockpot. See tips for cooking times for different sizes crockpots.
- Combine dry ingredients; sugar (¼ cup), flour (3 TBL), baking powder (2 tsp) and salt (1 ½ tsp) with a fork or whisk in a small bowl, set aside.
- In a large mixing bowl, whisk eggs (6 eggs) until beaten, then whisk in whipping cream (2 cups) until smooht. Then whisk in (cooled) melted butter (½ cup). Gradually add
- Gradually whisk the dry ingredients into the and wet, whisking until thick and smooth.
- Stir in the frozen, fresh (or drained canned) corn (8 cups) and pour into the prepared crockpot. *Not creamed corn.
- Cover and cook on low 4-6 hours or on high 2-3 hours. *see tips Cook until it just starts pulling away from the edges, the top is dry-ish and there is a very slight jiggle in the center. It will continue cooking on warm, but only allow it set on warm for 30 minutes.
- The corn pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
- Allow corn casserole to rest for about 5-10 minutes before serving.
Equipments used:
Notes
- 4-quart crockpot (like I used), giving the unit a gentle jiggle starting about halfway through the cooking time. If the middle is still “soupy” it needs longer, if just a slight jello like jiggle, it’s done, turn it to warm for no longer than 30 minutes. During testing mine took 3 hours on high, and 6 hours on low.
- 6-7 quart crockpot, the pudding will cook faster since it’s not as thick. Start checking on it at about 2 hours on HIGH and 5 hours on LOW. The same testing should be done to determine doneness as above.
- Note: Newer crockpots tend to heat much hotter, and all crockpots heat a little differently, so keep an eye on it.
- Store cooled corn pudding casserole in an airtight container in the fridge for up to 7 days. May be frozen for up to 2 months. Thaw overnight in fridge.
- How to reheat corn casserole: If making ahead of time for an event, allow the mixture to cool naturally, place the crockpot back in the unit and keep on LOW for one hour, then turn to warm for the balance of the time.It may also be reheated by placing the desired amounts in an oven-safe dish, covering with foil, and heating until warmed through at 350° F (175° C) for 15 minutes, remove foil and heat another 10-15 minutes.
- To determine if it is warmed through, slide a butter knife into the middle of the mixture and hold for 30 seconds. If the knife is warm to the touch when you pull it out, your pudding is ready to go!
- This version of corn casserole cannot be left out overnight, since it contains eggs and heavy cream.
- Variations
- Cheesy Corn Casserole Recipe: Add two cups of shredded cheddar cheese or your favorite when stirring in the corn.
- Gluten-Free Corn Casserole: Swap a good Gluten-free All-purpose flour for the regular flour. That's it! I've made it this way for family many times!
- If preferred, you can make this corn casserole in the oven -- check out my post on Corn Casserole without Jiffy for all of the details.
- Preheat oven to 350°F (175° C) and grease or butter well a 9×13 inch baking dish. Make the recipe as described above, pour it into the prepared baking dish, and bake for 45-70 minutes until set.
- Make Ahead Tip: Assemble the ingredients and cover with plastic wrap and place in fridge until ready to put in crockpot. When ready, remove from fridge 30 minutes prior to slow cooking, give it a good stir and cook as directed. This method will work better with fresh corn or canned corn, if using frozen, I suggest waiting to stir it in until just ready to slow cook.
- This is not a low-calorie recipe: use high-quality ingredients for the best results, cheaper butters have a lot of water added to them, which will impact your corn pudding.
Nutrition Information
Show Details
Serving
11 serving
Calories
336kcal
(17%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
158mg
(53%)
Sodium
631mg
(26%)
Potassium
193mg
(6%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
954IU
(19%)
Vitamin C
2mg
(2%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 158mg | 53% |
| Sodium | 631mg | 26% |
| Potassium | 193mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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