OK, like I said before, I'm almost embarrassed to post this, because it's not even cooking. But it is the best creamed corn you will ever have, the kind that people who don't necessarily care for creamed corn rave about. I just ate the last bit of leftovers for lunch (with an apple-onion stuffin' muffin) and I'm not gonna lie, I was sad to see it go- although I'm sure my arteries will thank me.
Hardware: dust off that crock-pot or other slow-cooker!
Software: 2 bags of frozen corn, 1/2 stick butter, 1 block cream cheese, 1 C milk, s/p, and dried dill
Seriously. This is it: Put the corn, butter, and cream cheese in the slow-cooker. Turn it on high. After an hour, turn it to low and add the milk. Cook for about 5 more hours, stirring occasionally. Add salt, pepper, and dill to taste.
As a note: I had some dill-haters (*gasp*) at Thanksgiving this year, so I omitted the dill and it was just as good. I am a huge fan of black pepper, and it's so good with the rich, creamy sweetness of the corn.
I'm not going to post my apple-onion stuffin' muffins until after Christmas dinner, because I haven't yet perfected them (although they are very close).