Crockpot cream corn and potatoes
I use to live in Texas and we used to eat at this BBQ restaurant called Rudy's. The BBQ was pretty good but what I really miss is the cream corn and buttered potatoes. I found this recipe on pintrest for homemade cream corn that I thought resembled the corn at Rudy's and I wanted to try it but I didn't have time to stand around and boil potatoes... So I tweaked the cream corn recipe and this is what I came up with.. My children says its an exact replica!
- Preparing Time: 10 minutes
- Total Time: 6 hours
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 2 tablespoons brown sugar
- 3 cans whole kernel corn drained
- 4 whole red potatoes cut into chunks
- 1.5 cups milk
- 1/4 cup granula
- 1 stick butter sliced
- 8 ounce cream cheese cut into chunks
- 1 tablespoon imitation vanilla
- Carbohydrate 61.30609434017 g
- Cholesterol 61.55322541 mg
- Fat 23.49665170944 g
- Fiber 6.19912510156631 g
- Protein 9.32590796983 g
- Saturated Fat 13.124146246452 g
- Serving Size 1 1 Serving (315g)
- Sodium 468.286344151 mg
- Sugar 55.1069692386037 g
- Trans Fat 2.427248299821 g
- Calories 474 calories
Wash and cut potatoes and put in the crockpot. Sprinkle with a little salt and pepper (to taste). Add whole kernel corner, milk, brown sugar, granulated sugar and vanilla. Put butter slices and cream cheese chunks on top, do not stir. Cover and cook on auto for 4-5 hours. Uncover and stir until butter and cream are well incorporated. Cover and cook for 20-30 more minutes. Great with BBQ or baked chicken, or pork chops.
