Rita’s Recipe: World’s best slow cooker creamed corn
Milk and cream are mentioned many times in the Bible. A popular passage is this one from Exodus 33:3 The lord is talking to Moses about leading his people to the promised land, a land “flowing with milk and honey.”
People of Bible Days drank mostly goats’ milk, since goats gave a rich supply and were adapted to that climate. oday goats’ milk is popular, since it’s already homogenized and very healthy for those who can’t drink cows’ milk. It’s also a soothing addition to the bath use powdered goats’ milk along with a fragrant oil in my bath.
Both goat and cow’s milk can be healthy choices. The perception with milk is that it puts on weight. But there are lots of varieties of milk, including the lower fat cow milks. Milk is loaded with phosphorus and that is necessary, as it works with the calcium in milk to help keep bones strong. It’s also a great source of protein, as you know. And milk has vitamin D, vitamin A and other nutrients And as far as weight control goes, milk actually helps you lose weight, as it can help you feel full and hydrated all at the same time.
Evaporated milk is milk that has half the water removed and then it is processed for canning. Condensed milk is milk that has half the water removed, and sugar is added, as well. These two are not interchangeable!
World’s best slow cooker creamed corn
The slow cooker creamed corn is so popular that just about everyone wants to make it. .The recipe has gone viral it’s that good! Perfect for a Memorial Day picnic.
- 2 1/2 pounds frozen yellow corn
- 1 cup whipping cream (you could also use half & half)
- 8 oz. cream cheese, room temperature, chunked up
- 1/2 cup shredded or grated Parmesan cheese
- 6 tablespoons butter, room temperature, cut up
- 1 tablespoon sugar or substitute
- Salt and pepper to taste
Spray slow cooker. Put cream, crew, cheese and butter in slow cooker and whisk until almost smooth. Stir in rest of ingredients. Cover and cook on low 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is crisp tender.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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