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1 (16 ounce) bag frozen corn (whole niblets)
1 (8 ounce) package cream cheese, cubed
8 tablespoons (1 stick) butter or margarine
Salt and black pepper (optional)
Combine the corn, cream cheese, and butter in a 3- to 5-quart slow cooker. Cover and cook on high for 30 minutes, or until the cream cheese and butter are melted, stirring well. Reduce the heat to low and cook for 1 to 3 hours.
Makes 6 to 8 servings.
I did half the recipe.
I did the recipe in a 1 quart slow cooker because I did a half recipe.
Seems like everybody but me liked the recipe, so I'll leave this one to you. The taste was o.k. and it fit well into the menu that I had planned.
For some reason, I didn't like the fact that the cream cheese and margarine separated if you didn't keep stirring the corn.
I'll have to try it again to try something different in terms of getting everything mixed up.
Some general comments about this recipe:
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