One of the most popular recipes on Luna Pier Cook is Mary Jewett’s Kentucky Sweet Corn Pudding. We’ve enjoyed it ourselves for many holiday get-togethers over the couple decades since we first got a copy of it from Mary herself. The number of page views on the recipe have really skyrocketed since I first posted it in 2008 as people search for an alternative to the standard Green Bean Casserole. It’s becoming a staple all its own.
For Christmas dinner in 2018 our daughter Bree told us she’d located a recipe she really liked along the same lines. It was apparently just as simple to make, using a crock pot to develop a creamed corn that would be just as good as our now-standard corn pudding. I was a bit leary of it myself, as I could just stand there with a spoon needing to be dragged away from Mary Jewett’s specialty. But Bree insisted, and on the day of our family dinner she brought a crock pot with a batch of the stuff in it.
I found I could just stand there with a spoon needing to be dragged away from this new specialty. Rich and flavorful, with crisp corn kernels and a thick cream, and just the right amount of salt and pepper … It was really nice stuff.
It turned out the recipe was Crock Pot Cream Corn by Holly & Katie over at The Semisweet Sisters. Its quite simple as Bree had said, but is also hearty and filling … Still, I could just stand there with a spoon and keep eating it.
We now have two corn dishes for the holidays. Choose your weapon.
Crock Pot Cream Corn
Adapted from The Semisweet Sisters
20 to 30oz whole kernel corn, frozen
8oz cream cheese
1/2 cup butter, salted
1/2 cup whole milk or half & half
1 Tbsp sugar
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
Put all the ingredients into a crockpot. Cook on high for 2 to 4 hours or on low 4-6, stirring after the first hour. Stir and taste, and adjust salt and pepper as desired before serving.
- For more freshness, you can also cut kernels from fresh cobs of corn and freeze them for 24 hours prior to using them to make this dish. Just be sure to still have the same amount of corn by weight.