Easy Crock Pot Corn Casserole Recipe without Jiffy
User Reviews
5
Easy Crock Pot Corn Casserole Recipe without Jiffy
Description
The Easy Crock Pot Corn Casserole Recipe without Jiffy uses simple ingredients like eggs, heavy cream, melted butter, and whole kernel corn to create a comforting corn pudding. The dish is softly set with a thick, creamy texture that retains a little jiggle in the center, indicating perfect doneness. Cooking times vary by crockpot size, with low settings requiring longer periods to gently cook the mixture until golden edges form and the top appears dry. The mixture thickens as it cools, developing a tender, custard-like consistency.
This casserole is suitable as a hearty side for dinners or holiday meals, pairing well with meats or vegetables. It can be cooked in a crockpot and kept warm shortly after cooking, making it convenient for entertaining or meal prep. Variations include adding cheddar cheese for a cheesy version or choosing gluten-free flour for dietary needs.
Storing the casserole in an airtight container keeps it fresh in the refrigerator for up to a week, and it also freezes well for up to two months. Reheating can be done in the crockpot or oven. For ease, assemble the casserole ahead of time and refrigerate until ready to cook. Note that the recipe requires whole kernel corn; creamed corn is not suitable for this dish.
Ingredients
- 6 large egg 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 corn fresh, or frozen (do not thaw), canned corn may be used, drain WELL!, whole kernel
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.
Notes
- Crockpot size affects cooking time; check for a slight jiggle and golden edges to know it is done.
- Use whole kernel corn (fresh, frozen, or drained canned); creamed corn is not recommended.
- Store leftovers in an airtight container in the fridge up to 7 days or freeze for 2 months.
- Reheat in crockpot on low or in the oven covered with foil at 350°F until warmed through.
- Can be assembled ahead and refrigerated before cooking; let come to room temperature before starting slow cook.
- Add cheese for a variation, or substitute gluten-free flour if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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