Crock Pot Creamed Corn

CornCan 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!

Enjoy!

I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Crock Pot Mashed Potatoes

Mashed Potatoes With the Holidays just around the corner, it’s time to start thinking about comfort foods!

And what’s more comforting than a bowl of  mashed potatoes, just dripping with butter or gravy?

As much as I love them, I will admit that I don’t enjoy all the last minute fuss they call for – or the messy kitchen they leave behind.

But then I discovered how easy it was to make them ahead in the crock pot! Now I can make a batch on Saturday, put it in the crock pot liner in the refrigerator, and pull it out Sunday morning before I leave for church.  It cooks in the crock pot on low all morning and we have hot and tasty mashed potatoes for lunch!

I’ll do the same for our Thanksgiving meal and even our Christmas Eve supper.

Don’t want to use the crock pot? No problem! They can be baked in a casserole pan at 350 degrees until they are heated through.

My mother-in-law even makes them weeks ahead and freezes them in 9 x 13 aluminum foil pans. She just sets them out the day before to thaw and bakes them normally.

The recipe can easily be doubled or even tripled, just add some extra cooking time.

Follow the recipe carefully and don’t add milk or the end product will be too runny!

Crock Pot Mashed Potatoes

1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
6 cups warm mashed potatoes (prepared without milk or butter)

In a bowl, combine the cream cheese, sour cream, and butter. Stir in potatoes. Transfer to a slow cooker. Cover and cook on low for 2-4 hours. Yield: 8-10 servings.

Or put in a greased 9 x 13 pan and bake 350 for 45 minutes to an hour.

If frozen, allow to thaw before baking.

Enjoy!