This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine.
Just in time for Thanksgiving I have a super easy to make recipe for everyone!
This Crock Pot Creamed Corn Recipe is sooooo easy to make and tastes amazing! I mean seriously amazing. I may have a new favorite treat for year round.
This recipe not only saves you space in the oven on Thanksgiving but it uses items that are probably already in your freezer!
We have talked in the past about how much we love stocking our freezer with fruits and veggies. The University of California, Davis in partnership with the Frozen Food Foundation conducted a study that revealed that frozen fruit and vegetables are most often nutritionally equal to and some cases better than their fresh counterparts!
One more reason to keep a fully stocked freezer with all of your favorite fruits and veggies. By freezing your favorite fruits and veggies you are pushing natures pause button which helps each of us save money and enjoy our favorite fruits and veggies year round.
We don’t have to worry about the cost of fresh out of season produce, you don’t have to worry about opening the crisper drawer and finding your fruits and veggies spoiled before you had the chance to eat them.
I have found that having a stocked freezer saves us so much time and stress. I don’t feel like we have to run out and grab something for dinner or worry about what I am going to prepare. I have all of our favorites stocked in the freezer and can buy them when they are the best price.
This Crock Pot Creamed Corn Recipe was a super simple recipe to prepare thanks to our stocked freezer. I grabbed frozen corn, butter and cream cheese and the recipe was pretty much taken care of.
This recipe is perfect for a quick and easy side dish that your family will love!
Crock Pot Creamed Corn
2 packages frozen corn 12oz, we used Green Giant
8 oz package of cream cheese, cubed
1/4 cup butter, cubed
2 tablespoons sugar
salt and pepper to taste
1. Place corn in crock pot, add in butter, cream cheese and sugar. Add salt and pepper to taste
2. Stir well, cover and cook on low for 4 hours or high for 2 hours
3. Stir halfway through cooking time and right before serving
Enjoy! This corn is so good!
You can easily double or triple this recipe depending on how big of a feast you are serving.
I thought I would share a few of the things we learned from the Frozen Food Foundation research study
~Nearly 80 percent of Americans fail to consume the recommended amounts of fruit, with nearly 90 percent failing to meet dietary recommendations for vegetables.
- Fruits and vegetables are major contributors of essential nutrients in our diets, and consuming fruits and vegetables is associated with reduced risk of many chronic diseases.
- Given the increase in the rates of chronic diseases among all age groups, eating a diet rich in a variety of colorful fruits and vegetables is more important than ever.
- A variety of factors may contribute to low consumption, including cost and convenience. A recent study revealed one easy solution: frozen.
-The University of California-Davis (UC Davis), in partnership with the Frozen Food Foundation conducted an in-depth study to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables:
- The study analyzed vitamins B2 (riboflavin), C and E, and B-carotene (a precursor to vitamin A); the minerals calcium, magnesium, zinc, copper and iron; dietary fiber; and total phenolics (health-promoting plant compounds).
- Results reveal that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts.
-This research adds to the growing body of evidence that supports the important role frozen fruits and vegetables can play to help Americans meet daily intake requirements.
-Frozen fruits and vegetables offer consumers convenient, affordable and easy to serve options that help simplify meal preparation.
- 2 packages frozen corn 12oz we used Green Giant
- 8 oz package of cream cheese cubed
- 1/4 cup butter cubed
- 2 tablespoons sugar
- salt and pepper to taste
Place corn in crock pot, add in butter, cream cheese and sugar. Add salt and pepper to taste
Stir well, cover and cook on low for 4 hours or high for 2 hours
Stir halfway through cooking time and right before serving
**You can easily double or triple this recipe depending on how big of a feast you are serving.
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes.