1 c. milk
1 T. sugar
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 c. butter, cut into thin slices
Place corn in lined crockpot. Stir in milk, sugar, and pepper until well combined. Top with butter and cream cheese. DO NOT STIR. Cover and cook on high for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high an additional 15 minutes. Serve immediately.
*May use white corn if desired.
*May be used as a sauce base for casseroles.
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