I absolutely do not eat creamed corn out of a can. I've never liked it and the only reason I buy it is to add into my cornbread to keep it from being dry. However, when someone made this type of creamed corn at our church's annual Thanksgiving meal, I had to figure out how to make it. This is such a simple recipe but is delicious and can feed a crowd. |
Ingredients:
Directions:
Original recipe provided by: The Slow Roasted Italian
- 8 oz cream cheese, cubed
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 32 oz frozen corn
Directions:
- Add all ingredients in slow cooker.
- Stir to combine.
- Cover and cook on low for 4 hours.
- At about 3 hours it will completely come together; stir to combine.
- Allow to cook for the full 4 hours for the best results.
Original recipe provided by: The Slow Roasted Italian