In 2004, I came across this recipe at recipezaar. My family loves this creamed corn! It's easy to put together, and I like that I can cook it in the crock-pot without much fuss. I usually double the recipe in my 3-1/2 quart size crock-pot.
Crock-Pot Cream Corn
20 ounces frozen corn
1 (8 oz.) pkg. cream cheese, cut into small pieces
1 stick butter (1/2 cup), cut into thin slices
1-1/2 tablespoons. sugar, divided
In a 3-1/2 quart crock-pot, layer the corn, cream cheese, butter and sugar.
Cover, and cook on low for 4 hours; stirring occasionally.
Yields: 5 to 6 servings.
Note: Be sure to stir this several times while its cooking, so it will blend the ingredients all together. By the way, you can double this recipe inside a 3-1/2 quart crock-pot. And when doubling the recipe, you will need 2-(16 oz.) bags of frozen corn, plus an 8-oz. bag of corn, 2-(8 oz.) pkgs. of cream cheese, 2 sticks of butter, and 3 tablespoons of sugar.