Copycat Lawry's Creamed Corn (Crockpot)
Description
Sweet, silky, steakhouse-style creamed corn made easy in the slow cooker.
Ingredients
- 32 ounces corn, frozen sweet corn
- 1 cup heavy whipping cream
- 3/4 cup whole milk, divided
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons all-purpose flour
Instructions
- Add the frozen corn to a 4- to 6-quart slow cooker.
- Pour in the cream and 1/2 cup of the milk. Add the sugar, salt, and white pepper and stir.
- Scatter the cubed butter over the top.
- Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, stirring once halfway through.
- Whisk the flour into the remaining 1/4 cup milk until smooth. Stir into the corn.
- Cover and cook 15 to 20 minutes more, until thickened. Taste, adjust salt, and serve hot.
Equipment
- 4- to 6-quart slow cooker / crockpot
- Measuring Cups and Spoons
- Cutting board and knife, for cubing the butter
- Small bowl and whisk, for the flour slurry
- Large spoon or silicone spatula, for stirring
- Serving dish
- Oven-safe baking dish (optional, for the Parmesan-broiled variation)
Notes
- Keep warm on the WARM setting for up to 2 hours, stirring occasionally and adding a splash of milk if needed.
- For a gluten-free version, use 1 tablespoon cornstarch instead of the flour.
- For a Parmesan finish, transfer to a baking dish, top with grated Parmesan, and broil 2 to 3 minutes.
Nutrition
Serving: 1ServingCalories: 234kcalCarbohydrates: 24gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 41mgSodium: 248mgPotassium: 251mgFiber: 2gSugar: 8gVitamin A: 758IUVitamin C: 5mgCalcium: 43mgIron: 1mg