Nothing says home like scalloped corn. This is an easy recipe that pairs well with just about any entree.
Corn and Butter, need I say more?! Like many of the recipes I have in my recipe box, I’d have a recollection of a childhood meal or dish that we had- then I’d call my mom. She’d go on about 1 cup of this, and a dash of that. I’d scramble to translate that into modern-day measurements and eventually come up with a shareable recipe. Scalloped corn was one of those recipes! With simple ingredients (just corn, butter, eggs, bread, cheese, and crackers) it ended up making for an easy side dish recipe!
Corn is comforting in any season but nothing beats having this dish at Thanksgiving dinner or any other holiday meal. I remember loving it as a kid and I wasn’t going to let this delicious tradition end! I mean you could totally bring just corn OR you could jazz it up and make it scalloped corn!
|Can Scalloped Corn Casserole in the Slow Cooker?
Yes! Just spray the inside of the slow cooker with cooking spray so the casserole doesn’t stick as much. Then add the mixed ingredients and set the slow cooker to high and cook for 2-3 hours. Check your casserole often and make sure the sides aren’t getting too brown. If they are, you can turn the slow cooker to low for the remaining time. The casserole should be cooked to an internal temperature of 160 degrees Fahrenheit since it contains eggs.
|Can I make this Scalloped Corn Casserole in the Instant Pot?
Oh Yeah! You could also use that trusty Instant Pot to make scalloped corn! Pressure Cook/Manual on High Pressure for 50 minutes and Quick release the pressure. The mixture will look jiggly but will firm up once it has time to rest.
|What to serve with Corn Casserole?
This delicious side dish can be paired with just about anything! Check out some of our very fitting recipes:
How to Make Easy Marinated Ham
Homemade Sloppy Joes
Healthy Chicken Harvest Casserole
Juicy Roast Beef
|Can you substitute frozen corn for fresh?
Yes, you can use fresh corn and canned corn instead of frozen. In this recipe, I used a mix of both canned corn and our own frozen sweet corn to equal 1 full quart of corn
Now all you have to decide is which dish will you try first?
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