Potluck Recipe: Homemade Creamed Corn

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Today’s recipe just screams Thanksgiving, but I take this to potlucks all year round.  It is one of my sure fire dishes that always has people asking for the recipe.  Today is Homemade Creamed Corn.  Now I am not talking about that glob of goo that comes in a can.  It can be good and fast, and is just fine, sometimes.  That stuff is high school cafeteria junk compared to Homemade Creamed Corn.  Just typing this makes me want to make some tonight.  I half this recipe and make it all of the time.  You may want to too after you try it the first time.

You will have to excuse the picture.  No matter how delicious it is, creamed corn does not photograph well.  But it is very delicious!

Ingredients:

2 regular size packages of frozen super sweet corn

2 sticks of unsalted butter (you can use margarine, but butter hits the spot better in the recipe)

1 cup of granulated sugar

2 packages of cream cheese

4 tbsp of heavy cream (you can use other cream or milk if you must, but heavy cream rocks this!)

All you do is put all of this in a saucepan together (a large saucepan) on a medium heat and cover.  You will definitely need to stir often, so the sugar gets dissolved and the mixture doesn’t burn to the bottom of the saucepan.  You can make this a few hours ahead and then just transfer to a slow cooker to keep warm.  As long as it remains a little heated, it will last for hours.  The leftovers (if you even have any) are just as delicious as the first time around.

This is a great dish to bring with you to Thanksgiving!  It has a southern charm about it.  And the best thing is that mother-in-laws can’t (or shouldn’t) talk with their mouths full.    This is a true comfort food and goes great anytime, but with holidays quickly approaching, it is a great throw together side that is a crowd pleaser!  Enjoy!

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