Rudys Creamed Corn Recipes

Steps:

• Spread corn over bottom of a crockpot or slowcooker.
• Top with cream cheese, cubed into pieces.
• Mix remaining ingredients together and pour over corn.
• Cover and cook on high heat for 2-3 hours till creamy. Stir occasionally as it cooks.

Steps:

• Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
• Stir corn into cream mixture. Cook on Low for 4 hours.

Steps:

• Throw all the ingredients into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the 'gravy'. Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.

Steps:

• Put all ingredients except half and half in large pot and simmer until heated through.
• Add 1/2 cup half and half.
• Simmer again until all ingredients heated through.
• You can add 1/4 cup flour to thicken if desired.

Steps:

• 1. Mix all ingredients and put in a crock pot and cook on low till the cream cheese and butter are melted. Stir occasionally.

Steps:

• Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes. Mix remaining ingredients; pour over corn and cream cheese. Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving. Remember in a crockpot DO NOT lift that lid. It will cool down each time.

Steps:

• Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the gravy. Do not over salt. There is plenty of salt in the butter and cream cheese. Over salting will ruin this dish. If you want a lighter version of this, please follow the recipe on recipezaar that this recipe adapted from.