Ingredients
3
bags (12 oz each) frozen whole kernel corn
4
packages (3 oz each) cream cheese, cut into cubes
1
cup milk
1/2
cup butter or margarine, melted
2
teaspoons sugar
1
teaspoon salt
1/4
teaspoon pepper
Preparation
Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
Cover; cook on High heat setting 2 to 3 hours.
Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.
