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Homemade Creamed Corn
Homemade creamed corn is so easy to whip up, you’ll never want to buy the canned version again! This sweet, creamy side dish can be made on the stovetop or in a crock pot.
- 3 15.25-ounces cans whole kernel corn, drained
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces cream cheese cubed
- 1/2 cup 1 stick unsalted butter, cut into thin slices
Stove Top Instructions:
Place cream cheese, butter, and half and half in a large saucepan over medium high heat.
Stir until smooth.
Add sugar, salt, and pepper and stir to combine.
Reduce heat to medium or medium low heat, add corn and continue stirring, frequently, until corn is heated through and mixture reaches desired consistency, 5 to 15 minutes.
Crock Pot Instructions:
Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined.
Without stirring, top with butter and cream cheese.
Cover and cook on high heat for 2-3 hours.
Uncover and stir until butter and cream cheese are well combined.
Cover and cook on high heat for an additional 15 minutes.