I’m all about making as many things as possible ahead of time to make actual dinners or events easier to manage. And Thanksgiving is certainly no different.
This recipe for Slow Cooker Creamed Corn is super easy and can be made a few days ahead of time if needed. But, because it’s in your slow cooker, it’s also easy to make the day of while not using precious stovetop and oven space!
Ingredients (serves 6-8):
- 6 (10 oz bags) frozen corn kernels, thawed
- 1 1/2 cups whole milk
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 (8 oz) block of cream cheese, cut into cubes
- 1 cup (2 sticks) unsalted butter, cut into slices
To make, add the corn to your slow cooker.
Add in the milk, salt, and pepper, stirring to combine.
Cube your cream cheese and slice your butter.
Top the corn mixture with the cream cheese and butter, and do not stir.
Cover, and cook on high for 2 hours.
After 2 hours, stir until the cream cheese is well combined. Cook on high heat, uncovered, for an additional 15 minutes.
If making ahead of time, let cool completely before refrigerating.
This recipe smells absurdly good. My whole house smelled like the best cornbread ever!
And spoiler alert, it tastes awesome too!