Reviewed: Apr. 27, 2012

I was nervous about this one when I first started making it cause it looked a little runny. It was actually an amazing alternative to just the regular canned cream corn. I got lots of compliments on it and I'm sure I'll make it many times.

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Reviewer:

RachelS

Reviewed: Apr. 22, 2012

This was truly the very best Cream Corn recipe I have ever had, and I've had and made quite a few living in the south!! ;o) I doubled this recipe because we were having company and the only things I changed for a double recipe was: Using 12oz of Cream Cheese & Fat free evaporated milk. I also added 4 strips of bacon crumbled up ... it was delicious!!!! I would recommend heating up all your ingredients minus your corn in a sauce pot and pouring over your corn in the crocker. It does make the process less lumpy. Since everything was heated thoroughly, I only cooked mine for two hours; 1 hr on high, 1 hr on low. It was perfect! This recipe is a keeper!!! Thank you Dotte!!!

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Reviewer:

AutiMama

Cooking Level: Expert

Reviewed: Apr. 20, 2012

Very good for creamed corn. I HATE the canned stuff! It was better than what I was expecting, but I may try another recipe to see if I can still find something better.

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Reviewer:

thefarmersdaughter

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: Apr. 10, 2012

Oh. My. Gosh. This was SOOOOO good!!! Other than my picky hubby (he doesn't like cream ANYTHING), everyone at my dinner table REALLY enjoyed this. I decided to use my slow cooker to prepare one of my Easter side dishes in order to lessen my workload and free up some space in my oven for my ham / potatoes. Prep was a BREEZE!!! I literally dumped everything in my sc, set it and went about my day (it was THAT easy!). Because of my dad's dietary needs, I used reduced-fat cream cheese and fat-free milk. I also added a pinch more sugar (personal preference).... All I can say is WOW! This will be added to my "keeper" file for sure. Thanks for sharing, Dotte! :-)

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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Apr. 8, 2012

Yummy! Simple but yet good for a holiday meal. I made for Easter and was really good.

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Reviewer:

BonBon

Reviewed: Apr. 8, 2012

Absolutely outstanding! Although, I used a 32oz bag of frozen corn and let everything else the same. It was too soupy without adding the extra corn. The flavor is amazing and it was a huge hit at our Easter dinner.

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Reviewer:

DarqMan

Reviewed: Apr. 8, 2012

I made this as part of our Easter dinner and everyone LOVED IT. I'm not a big fan of full, rich sauces on my veggies but this is an exception! I used fresh corn and full far versions of the dairy products. Next time I'll try with low fat dairy products and swap Splenda for the sugar. Hope it's equally as wonderful. Thanks for sharing this awesome recipe,,

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Reviewer:

MrsBigE

Cooking Level: Intermediate

Home Town: Whitehall, Ohio, USA

Living In: Pickerington, Ohio, USA

Reviewed: Apr. 6, 2012

this is close but not the same as RUDY´s BBQ as some have claimed... they DO NOT USE CREAM CHEESE.... you cook the corn in 1 C of heavy cream and 1 cup of milk, sugar, and white pepper. cook for 1 hour then just before done add the roux which is 1/3 cup melted butter and 1/3 of flour and add, and a dash of paprika..

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Reviewer:

alwyzawondercook

Cooking Level: Expert

Living In: Acapulco, Guerrero, Mexico

Reviewed: Mar. 19, 2012

Love this recipe, its a family favorite! And it doubles and even triples well! I like to add a bit of vanilla extract...yum

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Reviewer:

Mrs.Barb

Reviewed: Mar. 18, 2012

Just as the others have said.. this is very much like Rudy's creamed corn. Simple to make and a bit surprising if you are expecting that nasty canned style cream corn. This is definitely not like canned cream corn at all! While I do love the original recipe, sometimes it is nice to thicken it up just a little by using an additional bag of corn.. that is if you don't mind the leftovers, which we don't!

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