This Slow Cooker Creamed Corn is so easy — just mix it together and throw it in! It has no cream and is a healthier option that tastes just as good (with dairy free options)!
Do you remember when Pinterest was invite only? Weird, right??
I remember refusing to be a part of the silliness, just like I refused to be a part of Facebook when it came out. I had one friend who would send me those automatic emails inviting me to join Facebook like 18 times before I finally caved.
And now? I can’t imagine what my life would be without Pinterest or Facebook. Can you imagine how much I’d get done?!
I hear there are things you can install on your computer that will block a certain web site after a certain amount of time. That’s probably something I should look into! I could get lost in the depths of social media for hours at a time. By the time I’ve checked Pinterest, Facebook, Twitter, Instagram, Periscope, Snapchat… it’s time to start all over again.
The inspiration for this recipe was one of my first recipe finds on Pinterest, and it’s one I still use today! The ingredients for this recipe are from the Southern Skillet Corn recipe on Kevin and Amanda, but I wanted to adapt it and make it a slow cooker recipe, because (a) slow cookers are awesome, and (b) the holidays are crazy enough!
I’m a big fan of doing part of your holiday meal in the slow cooker, either the main dish, a veggie or some potatoes… it really takes some of the stress out! Slow cooker dishes are also fabulous for potlucks — it’s so easy to bring the slow cooker along and just plug it in when you get where you’re going!
I want to know — what’s your favorite holiday dish to cook in the slow cooker?
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No Cream Slow Cooker Creamed Corn
- 3 tablespoons flour
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 1/4 cups water
- 3 tablespoons melted butter (or sub vegan margarine)
- 6 cups of corn I use frozen
- In a 3-4 quart slow cooker, combine flour, sugar, salt, pepper, water and melted butter with a whisk. Stir in corn.
- Cook on high for 3-4 hours or low for 6-8 hours, until hot and the liquid has thickened and becomes creamy. Serve (wasn’t that easy?!).
*If you’re dairy free, try swapping out the butter for dairy free margarine.
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