Cream corn has been a favorite side dish at our family gatherings for years. When my boys were little, they would “wolf” down a bowl of this yummy corn and beg for more. Now, here’s the real story…my sister makes the BEST creamed corn ever. I’ve tried to duplicate her recipe but somehow, it’s just never comes out with same. With Thanksgiving right around the corner, the pressure was on and my dudes would be scanning the table for a big bowl of creamed corn. So, I had to come up with a recipe of my own.
I investigated several different recipes but found them either too sweet or too soupy. Finally, after a few tries, I perfected the dish with just the right amount of sugar, seasoning and liquid. The big bonus for this recipe is that it’s made in the crock pot. This makes me happy for a number of reasons. One, you just full up the slow cooker with the corn and other ingredients then let it do it’s thing! Two, it frees up my stove and oven so that I have plenty of room to cook. Three, it’s easy clean up.
I really, really like this much loved, decedent dish. Now, mind you, I won’t be fixing this every week of the year, due to how much time I’ll have to spend in the gym working it off, but…for special occasions and for special people, I will happily put it on the menu. Gobble, gobble.
- 1 bag (16 oz) frozen yellow corn
- 1 bag (16 oz) frozen white corn
- 1/2 cup (1 stick) butter, cubed
- 8 oz cream cheese, cubed
- 1 tablespoon sugar
- 1/2 cup milk or half & half
- 1/2 cup water
- 2 teaspoons salt
- 1 teaspoon pepper
Place corn in crock pot. Add milk, water, salt and pepper. Mix together
Add butter and cream cheese cubes to top of corn. Cover with lid and cook on high for 4 hours or low for 6 hours. When done, stir well to incorporate all ingredients. Taste and adjust seasoning.