Best 4 Cheddar Creamed Corn Recipes

CHEESY CREAMED CORN

Steps:

• In a medium sauce pan over medium heat, add the corn, cream cheese, shredded cheddar cheese, butter, milk, sugar, salt and pepper. Stir to combine. Click for a medium sauce pan.
• Cook, stirring often, until warmed through, the cheese is melted, and corn is cooked, about 10 - 15 minutes.
• Garnish with fresh parsley if desired.

CROCK POT CREAMED CORN

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil, onion and cook until softened and beginning to turn translucent, about 5 minutes. Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer to a slow cooker (any size works here; I used a small 3 quart).
• To the slow cooker, add the corn. Stir in milk, honey, salt, and pepper until evenly combined. Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
• Uncover and stir until the butter and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't over do it; you want the corn to be creamy but still have some nice texture to it. If you don't have an immersion blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached.
• To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down. Serve very warm.

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.