Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, corn casserole, crock pot, crockpot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Okay, so guess what the number one ingredient used in my house is…
If it were up to me, it would be bread or peanut butter or maybe even pasta. But no, because of my husband’s love for it, it is corn. We eat corn in every way we can find it. That might be right off the cob, or in our fettucine alfredo, or in a sandwich type Venezuelan meal called an “arepa.” I go to the supermarket and buy a dozen cans at a time and my husband will eat it straight out of the can if I let him.
Lately, he’s been putting it over every meal we eat. I mean, just this morning I made him chicken and waffles for breakfast and guess what his brilliant idea was? To throw half a can of corn over it. I find it pretty nasty to put it over everything, but he absolutely loves it. He thoroughly enjoyed that waffle and now wants to add it to my chocolate chip waffle.
I think he just does it to taunt me… But anyway, I have been making creamed corn in the crock pot for years now. It is easy and saves so much time and never fails me.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use canned, frozen or fresh corn for this dish.