Crock Pot Creamed corn is a recipe you’ll want to make over and over again. I love this cream of corn made in a pan. It can be stored in the refrigerator for several days and can be reheated in the microwave or on the stovetop. You don’t have to add bacon, but we like all bacon! You can double the recipe for a group of people or bring it to a gathering. You can also add spices to your liking and sprinkle with your favorite cheese. I also recommend the corn salad recipe.
Ingredients needed for creamed corn:
Fresh or frozen corn kernels (no need to thaw if frozen)
sweet red pepper (optional, mostly for coloring)
white granulated sugar
bacon drip (optional)
As you can see, the ingredients are very simple, but this dish is amazing! Add this to your menu and enjoy it for any occasion. It’s a hassle-free dish made in an earthenware pot, and it’s great for holidays!
“This recipe is delicious!! It’s an instant go-to dish for holidays and family occasions.” – Casey
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slow cooker creamed corn
This slow cooker recipe for creamed corn is a family favorite.It’s absolutely delicious!
Serving: 6 serving
- Four cup fresh or frozen corn kernels No need to thaw if frozen
- 1/4 cup chopped sweet red pepper Optional, mainly for color
- Four slice bacon cooked and crushed (set aside 1 slice for garnishing on top)
- 2 tea spoon white granulated sugar
- 1/2 tea spoon salt
- 1/4 tea spoon black pepper
- Four ounce Cream cheese
- Four tablespoon butter
- 1 tea spoon bacon drippings (option)
- 3/4 cup milk
- 2 tea spoon cornstarch
Place the corn in the bottom of the slow cooker and sprinkle with red pepper, 3 strips of cooked crumbled bacon, white granulated sugar, salt, and black pepper. Cut the cream cheese into small pieces along with the butter and add to the pan. Sprinkle with bacon drip. Mix milk and cornstarch until smooth and add to slow cooker.
Cook on low heat for 6 hours and on high heat for 2-3 hours, stirring several times during cooking. Add crumbled bacon on top before serving.
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