Can I confess here that I never knew that you could make creamed corn from scratch?
My idea of creamed corn was the stuff you buy in a can by accident when you’re looking for canned corn.
Oh – but how wrong I was!
I discovered this gem recently and had to pass it on!
It’s rich and delicious and so easy to make!
We put it in the crock pot on low before we leave for church – and the corn is hot, creamy and ready to eat when we get home. It’s the perfect side dish for our traditional meat and potatoes Sunday lunch.
I took it to a recent potluck and brought home rave reviews and an almost empty crock pot.
It would be a great addition to a Thanksgiving meal, too!
Crock Pot Creamed Corn
16 ounces frozen corn (I used a fat quart of our home-frozen corn)
8 ounces of cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
Melt the butter and cream cheese. Add the milk and sugar.
Stir in the frozen corn and put everything in a crock pot.
Season with salt and pepper.
Cook on high 2-4 hours or low 4-6 hours.
It’s that easy folks!
I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.