Slow Cooker Creamed Corn with Bacon

Ingredients

  • 5 cups frozen corn (about 25 ounces), thawed
  • 12 oz (1 1/2 packages) cream cheese, cubed
  • 1/4 cup 2% milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 1/8 cup sugar
  • 1 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • Chopped green onions

Directions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 10 servings (1/2 cup each).

Corn Nuggets

Ingredients

  • 1 (11 ounce) can creamed corn
  • 1 (11 ounce) can whole kernel corn, drained
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 egg white
  • 2 tablespoons milk
  • salt and pepper to taste
  • 3 cups vegetable oil for deep frying

Directions
In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

recipe_creamycorn

Easy Creamy Corn Casserole

Ingredients

  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn bread mix
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream

Directions
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Corn Crisps

Image

Cookin for My Captain

Ingredients

  • 1/2 cup flour
  • 1 tsp kosher salt, plus more for sprinkling
  • 3/4 tsp baking powder
  • 1/2 tsp cumin
  • 1/4 tsp sugar
  • 1/8 tsp cayenne pepper [optional]
  • 1 large egg
  • 1/4 cup milk
  • 1 T unsalted butter, melted
  • 2 cups can or frozen corn, thawed if frozen
  • 1/4 cup finely chopped scallions
  • Canola or vegetable oil

Directions

In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. 
In a medium bowl, whisk together the egg, milk, and butter. 
Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. 
For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. 
Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out–it was pretty salty with the sprinkled salt on top, in my opinion]
Repeat with the remaining batter.