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Ingredients
- 2 (16 ozs) bags frozen whole kernel corn
- 12 ozs. cream cheese, cut into cubes
- (I always use 1/3 reduced fat cream cheese)
- 3/4 c. milk
- 1/2 c. butter or margarine, melted
- (I used 6 Tb.)
- 2 tsp. sugar
- (I used Splenda)
- 1 tsp. salt
- 1/4 tsp. pepper
Preparation
Step 1
Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray. Spread corn over bottom. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese. Cover; cook on high for 2 - 3 hours. Stir well before serving. (I can't resist - I HAVE to stir it after about 1-1/2 hours!) Corn will hold on low heat up to 1 hour; stir occasionally.
(Hint: place cream cheese cubes in the middle of the corn so that it doesn't burn on the sides while cooking).