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A creamy, comforting corn casserole made effortlessly in the slow cooker. Rich, slightly sweet, and perfect for holidays, potlucks, or easy family dinners.
Print Recipe
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups corn kernels (frozen or canned, drained)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 4 tbsp butter, melted
  • 1/2 cup milk
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • 1 cup shredded cheddar cheese (optional)
  • 1/2 cup crushed cornflakes or breadcrumbs (optional topping)

Equipment

  • Slow cooker (4–6 quart)
  • mixing bowl
  • whisk

Method
 

  1. Lightly grease a 4–6 quart slow cooker with butter or nonstick spray.
  2. In a large bowl, whisk together softened cream cheese, sour cream, melted butter, milk, sugar, salt, pepper, and garlic powder until smooth.
  3. Stir in the corn kernels and shredded cheddar cheese until evenly combined.
  4. Pour the mixture into the prepared slow cooker and spread evenly.
  5. Cover and cook on low for 3–4 hours or on high for 1½–2 hours, until creamy and bubbly.
  6. If using a topping, sprinkle crushed cornflakes or breadcrumbs over the casserole during the last 20–30 minutes of cooking.
  7. Stir gently before serving and enjoy warm.

Nutrition

Calories: 260kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 320mgPotassium: 210mgFiber: 2gSugar: 7gVitamin A: 12IUVitamin C: 6mgCalcium: 10mgIron: 4mg

Notes

Use room-temperature cream cheese for the smoothest texture. This casserole can be prepped ahead and cooked the next day. Stir gently before serving for best consistency.

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