Crockpot Creamed Corn
(from A Year of Crockpotting)
1 bag frozen white corn
1 can corn
1 T butter
1 T cream cheese
2 T flour (she used Pamela’s baking mix.)
3 T fat free milk
1/4 t black pepper
In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and wisking until there aren’t any lumps. Add your milk and the liquid from the can of corns to the mix and wisk some more. The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper. Empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot. Cover with the sauce.
Cook on low for 4-6 hours or on high for 3-4.
This is done when everything is hot and melty.