This is a delightfully sweet and creamy side dish that is perfect for any family gathering! It is very easy to throw together and practically cooks itself. Around here, the oven is typically working overtime, so it's really nice that this recipe is for the crock-pot. We could all use a few more dishes like this one in our lives!
As many of you know, my recipes tend to include produce grown here at the house. Well, this is no exception. The cut corn that I used in this recipe is our very own homegrown G-90 corn - a wonderfully sweet, yellow and white corn mix. If you have the ability, I highly recommend growing G-90 corn. You'll find it very hard to eat bland store bought corn ever again!
The term 'cut corn' simply means that fresh corn is blanched and then the kernels are cut from the cob and stored with their milk. What's corn 'milk', you ask? It is probably the sweetest part of the corn - corn nectar if you will. After you cut off the kernels, you then run the back of your knife down the cob and press out the milk. You could say that it is the essential ingredient of creamed corn. If you haven't been milking your corn, you've been missing the best part!
Now I know that not everyone has the ability to grow corn and put it up like we do - but don't worry, I've got you covered. Birds Eye makes these little rolls of frozen creamed corn in both white and yellow (see photo). We have used these as straight up creamed corn before, and I have to say - for store bought corn, these are pretty good! I'm sure that they would work beautifully for this dish. Just grab you one of each, and be sure to let them thaw out a bit before you start.
- 8 oz Cream Cheese, softened
- 2 Eggs
- 1 cup Flour
- 1/2 cup Corn Meal
- 1/2 cup Sugar
- 4 - 5 cups Frozen Cut Corn, slightly thawed (see notes above)
- 1 1/2 cups Heavy Cream
- 2 Tbs Butter, softened
- Dash Nutmeg
- Salt and Pepper, to taste
- Spray your crock-pot with cooking spray.
- In a large bowl, combine all of the ingredients until well blended.
- Pour this mixture into your prepared slow cooker.
- Cook on low for 2 - 3 hours. The sides will begin to caramelize and the middle will look pale. Keep an eye on it. You don't want it to dry out.
- Stir, and continue to cook for 30 - 45 minutes more, to ensure that everything is cooked through.