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–+ servings

B-Daddy’s Jalapeño Creamed Corn

Decadently simple, this slow-cooker side will be one of my go-to favorites for football season. In fact, the folks at B-Daddy’s churn out SO much of this stuff, we had our work cut out for ourselves to literally cut the recipe to nearly 1/10 of its original size. Nevertheless, we did our work. Now do yours and go cook this up for your next family BBQ.
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Course Sides
Servings 8

Ingredients
  

  • 2 (8-ounce) packages cream cheese cut into small pieces
  • 1 (16-ounce) package processed cheese (such as Velveeta), cut into small pieces
  • 4 ounces unsalted butter (1/2 cup), softened
  • 4 (16-ounce) packages frozen corn kernels thawed
  • 1 1/2 cups heavy cream (12 ounces)
  • 3/4 cup pickled jalapeño chiles (6 ounces), finely diced
  • 1 teaspoon kosher salt
  • 1 teaspoon Black Pepper freshly ground
  • 1 teaspoon Garlic Powder

Instructions
 

  • Stir together all the ingredients in a 4-quart slow cooker.
  • Cover and cook on LOW until the butter and cheeses are completely melted and well combined, 6 to 8 hours.

Notes

Recipe and Image courtesy of B-Daddy's BBQ.
Excerpted from The South's Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Keyword corn, creamed corn, jalapeño, Jalapeño Creamed Corn
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