Wednesday, January 2, 2013

Ruby's Creamed Corn

We were asked to bring two side dishes and a dessert for Christmas dinner last week.   We decided to take stuffed mushrooms, creamed corn and S'mores bars.  I found the recipe for the creamed corn here at bluebonnets + brownies.  Everyone LOVED the corn (and the others too:)).  The best part about this recipe, other than the taste, is that you make it in the crock pot.  Very easy and very delicious!

Ruby's Creamed Corn

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 

Directions:  Throw all the ingredients into a crock pot 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 crock pot, 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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1 comment:

THANKS for visiting!!