About Sweet Creamed Corn in the Crock Pot
Thanksgiving is less than 3 weeks away now (seriously?!) and the pressure is on for me to come up with a meal plan for my first ever made-completely-from-scratch holiday dinner. But there’s no pressure or anything. I’ve just got years and years of delicious ready-to-go dinners from Boston Market to contend with.
Granted, this Thanksgiving it will just be the boyfriend and I, and my biggest challenge is pleasing the guy who will eat almost anything under the reasoning that “it’s food.” But I really want to pull out all the stops and just go with it this year. Just let my hair down and have a fun with all the real deal holyfield eats.
I’m the picky eater in this house and even if The Boyfriend doesn’t care that much, I still do. Who cares if we have turkey leftovers for weeks if I can brag that I roasted my first bird and totally nailed it?
To start off this quest, I need to figure out 1) the best, easiest sides to make and 2) which dish will monopolize the prime real estate of my crock pot.
That’s why this crock pot creamed corn recipe jumped out to me on Pinterest, begging me to try it. It’s only been within the past few years that I discovered just how much I love this stuff (and I dare to call myself a southerner, for shame!) but sadly creamed corn just doesn’t seem to be that… abundant. Restaurants typically don’t have it on their menu and the deli case at the grocery store has macaroni for miles but not a drop of creamed corn.
Kind of weird if you ask me.
We do have one nearby eatery that dares to carry this (apparently) taboo side dish, but it’s the tragic tale of two BBQ joints that opened within months of each other on exact opposite sides of the street. We did our due diligence and taste tested the fares of both restaurants, and our allegiance firmly lies with Can’t Stop Smokin BBQ. But it’s their competitor, Rudy’s, that dares to carry the elusive creamed corn. I sometimes go in Rudy’s just to order a gigantic cup of the stuff, but it’s like sneaking behind enemy lines. A dirty betrayal to my beloved Can’t Stop Smokin.
So here I am, looking for ways to bring creamed corn into my life without being caught red handed in enemy territory.
I think I’ve found a solution.
And a contender for the crock pot!
Like many crock pot recipes, this one uses cream cheese as a means to add creaminess to the dish. And while I’ve got nothing against cream cheese, it has a fairly sharp flavor on it’s own. I tend to like my creamed corn on the mild and sweet side, so I doubled the sugar form the original recipe (from 1 tablespoon to 2).
Worked out perfectly.
What do you think – does it look good?
Would you give up your precious crock pot space for creamed corn, or something different?
Crock Pot Creamed Corn
- Add all ingredients to the crock pot. Don't worry about mixing at this point - just add them all together and put on the lid.
- Cook on high for 1 hour. Remove lid and stir contents so everything is combined, then cook on high for 1 more hour.
- Serve immediately.