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Monday, July 15, 2013

Creamed Corn

You've never had creamed corn if you've only eaten it from a can.
My Grandma used to make creamed corn when I was a little girl and I liked it, hey if Indian's can live off of corn so can I from time to time, even if they now say it's not good for us.

Creamed Corn Recipe

4 lbs. frozen sweet corn
2 8 oz blocks cream cheese, diced into 1 inch squares
1 stick (4 oz) of salted butter
3/4 cup heavy whipping cream
4 tablespoons of sugar
1 teaspoon black pepper
1/2 teaspoon salt


Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.

Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.

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