Slow Cooker Baked Corn

Leader food columnist Kathleen Brotherton recommends making this Slow Cooker Baked Corn for your next holiday dinner.

Oftentimes a side dish can be just as important to a successful meal as the main course. With the holiday season in full swing, we’re all looking for recipes to make for those special meals, especially ones that can add a little flair to an ordinary vegetable to serve with your ham or turkey.

Corn is a favorite vegetable for young and old alike, whether served creamed or buttered. However if you want to dress up the old standby, try baking it for a change.

One nice advantage to this recipe is you can bake it in your slow cooker and still have plenty of room in your oven for your turkey, ham or baked desserts. Another advantage is it’s easy. All you do is mix it together, dump it in a crockpot three hours before you’re ready to serve dinner and it’s done when the rest of the meal is complete.

Even non-vegetable eaters in the family will like this recipe, which calls for a few spoons of sugar, making your sweet corn is even tastier.


2 (10-ounce) packages frozen corn (be sure to thaw and drain before using)

2 eggs, beaten

1 teaspoon salt

1 cup milk

1/8 teaspoon black pepper

2 teaspoons vegetable oil

2 tablespoons sugar

3 tablespoons flour

3/4 cup shredded cheddar cheese, divided

Combine all ingredients except for 1/4 cup of the shredded cheddar cheese. Pour the ingredients, except for the reserved cheese, into a 3-quart slow cooker sprayed with vegetable oil spray.

Sprinkle remaining 1/4 cup shredded cheese on top and cook on HIGH setting for 3 hours. Makes 8 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.