I guess they just go together: Thanksgiving, Pilgrims, Indians, and Corn Casserole. Corn Casserole, sometimes called Corn Pudding, on our Thanksgiving table is definitely a tradition. It is one of those simple dishes that everyone looks forward to eating.
When you have to bake so many dishes in your oven during the holidays, do not forget about your crock-pot. Corn Casserole works great in the crock-pot. Once it gets done, just turn the crock-pot to warm. It will keep the corn casserole hot and you will not have to reheat it just before serving it. Do not try to cook this corn on high. I have tried it and it will burn around the sides of the slow cooker.
CROCK-POT CORN CASSEROLE RECIPE – I adapted this recipe from Fix-It and Forget-It cookbook. I always top this corn casserole with bacon. It goes well together.
- 2-14.75 ounce cans whole kernel corn with juice
- 2-14.75 ounce cans cream style corn
- 2 boxes of corn muffin mix (If you can find Marie Callender's Cornbread Mix, I highly recommend it) You need 3 cups of muffin mix.
- 1 stick of butter, melted
- 8 ounces sour cream
- 1/4 cup milk
- 1/4 cup sugar
- 1 egg
- Combine all ingredients and add to a crock-pot that has been sprayed with a cooking spray.
- Cook for 3 hours on low or just until it thickens and sets in the middle.
- COOKING ON HIGH WILL BURN the sides.
- I used a 5 quart crock-pot.
- This recipe serves about 16 people. If I am not serving a lot of people I do half the recipe. I have also doubled it for a larger crowd of 30. You will have to adjust the cooking time. It will really depend on the size of your crock-pot.
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