Ingredients:
- 3 large eggs
- 1 cup half-and-half
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup finely chopped onion
- 1 package (2 cups) frozen cream style corn, thawed
- 1 cup coarsely crushed cracker crumbs
Preparation:
Whisk milk and eggs together, then mix in remaining ingredients. Pour into lightly buttered casserole which will fit in the slow cooker. Cover and cook on high for 2 1/2 hours, or until knife inserted in center comes out clean.Serves 6 as a side dish.
More Corn Recipes
Corn Casserole with Bacon
Corn Casserole with Tomatoes
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Corn Oysters
Corn Relish Recipe
Corn Fritters
Corn Fritters II
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn and Bean Salad
Corn with Green Beans
Creole Corn and Egg Scramble
Turkey Corn Fajitas
Crockpot Corn Chowder with Beef
Side Dish Casseroles
Cornbread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
