Crockpot Corn Casserole

The Paper Towel Trick

Slow cookers trap steam. On a casserole, that condensation drips from the lid back onto the top and leaves it wet and gummy. Two layers of paper towel stretched across the crock under the lid soak it up. It's the one step that separates a set, fluffy corn casserole from a soggy one, so don't skip it. Keep the towels clear of the heating element and the outside edge of the base.

What You'll Need

• Whole kernel corn. Two cans, drained well, for texture and sweet pops of corn.
• Cream-style corn. Two cans, not drained. It brings the creaminess.
• Jiffy corn muffin mix. One 8.5-ounce box. It's the "cornbread" part and what sets the casserole.
• Full-fat sour cream. Tang and richness. Light sour cream can make it watery.
• Butter. Melted, plus more for greasing the crock.
• Cheddar (optional). For a cheesy top in the last 15 minutes.

How to Make It

Butter the inside of the slow cooker generously, all the way up the sides. Stir the drained corn, cream-style corn, muffin mix, sour cream, and melted butter in a large bowl until no dry streaks remain, then pour it into the crock and smooth the top.

Lay two layers of paper towels across the top and set the lid on them. Cook on LOW 3½–4 hours or HIGH 2–2½ hours, until the edges are golden and pulling away and the center looks set rather than wet. A knife in the middle should come out mostly clean. Slow cookers vary, so check at the early end. Sprinkle on the cheese for the last 15 minutes if you're using it, then finish with chives.

A Thanksgiving Timeline

Why wait on the muffin mix? The baking powder starts working as soon as it gets wet, so batter mixed the night before rises less. Mixing the wet ingredients in a bowl, not the ceramic insert, also means you're never putting a cold crock into the base.

Troubleshooting

• Runny middle. The whole kernel corn wasn't drained, condensation dripped in, or it came out too early. Drain well, use the towels, and cook until set.
• Dry, dark edges. The sides of a slow cooker run hottest. Butter well and check early.
• Bland. Jiffy is mild. Add a pinch of salt, black pepper, or ½ cup cheddar.
• Too sweet. Both the mix and the cream-style corn are sweet. Cheddar and a diced jalapeño pull it toward savory.
• Greasy top. Measure the butter exactly and use full-fat sour cream, which holds together better.

Variations

• Jalapeño cheddar. Stir in 1–2 diced jalapeños and 1 cup cheddar.
• Bacon. Add ½ cup crumbled cooked bacon.
• Green chile. Add a 4-ounce can of diced green chiles.
• Custardy. Beat in 2 eggs for a firmer, corn pudding texture. Check that the center is set before serving.
• No Jiffy. Replace the box with ¾ cup cornmeal, ¾ cup flour, 3 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
• Oven. Bake in a buttered 9x13 at 350°F for 45–55 minutes, until golden and set.

Rounding Out the Holiday Table

With this in the slow cooker, the oven is free for Cracker Barrel hashbrown casserole, green bean casserole from scratch, and sweet potato casserole with pecan topping. If you want sliceable squares for chili night instead of a spoonable side, sweet buttermilk cornbread is the one. For a game-day dip with the same sweet corn flavor, try crockpot corn dip. The rest of the year, serve it with chili, BBQ, or fried chicken.

Storing Leftovers

Refrigerate within 2 hours in a covered container. It keeps 3–4 days. Reheat single servings in the microwave for 45–60 seconds, or a larger amount covered in a 350°F oven for 15–20 minutes, until hot all the way through. It doesn't freeze well; the texture turns grainy.

Cook's Tips

• Size matters. This full recipe fits a 5–6-quart slow cooker. For a 3–4-quart, halve everything and start checking at 3 hours on LOW.
• Two crocks for a crowd. Rather than filling one to the brim, make two batches. An overfilled crock stays wet in the middle.
• Don't peek. Each time the lid comes off, you lose heat and add about 15 minutes.
• Frozen corn works. Use 3 cups thawed frozen corn, patted dry, in place of the drained canned kernels.