My mom and I have tried numerous cream corn recipes to try to replicate the taste and texture of my grandmother’s version. This is the recipe we now use each Thanksgiving.
- 20 oz frozen corn
- 1/2 cup butter
- 8 oz pkg cream cheese
- 1.5 Tbsp sugar
- Cook on low in Crock-Pot for 4 hours, stirring occasionally, until ingredients are well blended
- For large Crock-Pot, double or even triple ingredients