I have been having corn casserole at Thanksgiving for many years, and it is hands down the best side dish there is. It doesn’t look like it would be the best, but it is sweet, creamy, and the only way I like to eat corn.
Another reason I love this recipe is that it is a crockpot recipe, so it won’t take up space on the stove or oven for Thanksgiving day. It is the easiest set it and forget it recipe!
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SERVINGS: 10
- PREP TIME: 5 Mins
- COOK TIME: 3 Hrs
- TOTAL TIME: 3 Hrs 5 mins
Below you will see both DF and GF options for this dish
Ingredients:
- 3, 15 oz cans of corn, drained
- 2 cups heavy cream (or coconut milk)
- 1 stick of butter, melted (or 1/2 cup ghee melted)
- 2 eggs, beaten
- 8 oz cream cheese (or DF cream cheese)
- 2, 8.5 oz cornbread mix (such as Jiffy cornbread or a GF mix)
- 1 tsp salt
Preparation:
STEP 1.
In a large bowl, whisk all of the ingredients together until smooth.
STEP 2.
Spray a crockpot with cooking oil and add the corn mix. Cook on high for 3 hours, or until the middle no longer jiggles.
STEP 3.
Serve and enjoy. This is also great leftover!
I would love to make this tonight to try it out – can you advise how best to cook it without a crock pot? Pan size, oven temp/time? Thank You!
I haven’t tried it in the oven, however if I did I would most likely use a 9×9 pan, oven at 375*F, and start it at 30 minutes and wait until it doesn’t jiggle.
Thank You!
I made this for Christmas dinner – cooked it in the oven in a 9×13 pan for about 40 minutes. It was devoured!! So good!!