- 2 bags frozen corn
- 2 packages cream cheese, cut into cubes
- 3/4 cup milk
- 2 tablespoons butter or margarine, melted
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon bacon flavor bits
In 3-4 quart slow cooker, spread corn to cover bottom. Top with cream cheese cubes. In small bowl, mix milk, butter, sugar, salt and pepper; pour over corn and cream cheese.
Cover; cook on high setting 3 to 4 hours.
Cream cheese may look curdled. Sprinkle bacon bits over top; stir until cream cheese is smooth and creamy. If necessary, add additional milk until desired creamy consistency.