Crockpot Cream Corn and Potatoes
I used to live in Texas and we used to eat at this BBQ restaurant called Rudys. The BBQ was pretty good but what I really miss is the cream corn and buttered potatoes. I found this recipe on Pinterest for homemade cream corn that I thought resembled the corn at Rudys and I wanted to try it but I didnt have time to stand around and boil potatoes... So I tweaked the cream corn recipe and this is what I came up with.. My children says its an exact replica!
I used to live in Texas and we used to eat at this BBQ restaurant called Rudys. The BBQ was pretty good but what I really miss is the cream corn and buttered potatoes. I found this recipe on Pinterest for homemade cream corn that I thought resembled the corn at Rudys and I wanted to try it but I didnt have time to stand around and boil potatoes... So I tweaked the cream corn recipe and this is what I came up with.. My children says its an exact replica!
- Carbohydrate 61.30609434017 g
- Cholesterol 61.55322541 mg
- Fat 23.49665170944 g
- Fiber 6.19912510156631 g
- Protein 9.32590796983 g
- Saturated Fat 13.124146246452 g
- Serving Size 1 1 Serving (315g)
- Sodium 468.286344151 mg
- Sugar 55.1069692386037 g
- Trans Fat 2.427248299821 g
- Calories 474 calories
Step-by-step
- Wash and cut potatoes and put in the crockpot.
- Sprinkle with a little salt and pepper (to taste).
- Add whole kernel corner, milk, brown sugar, granulated sugar and vanilla.
- Put butter slices and cream cheese chunks on top, do not stir.
- Cover and cook on auto for 4-5 hours.
- Uncover and stir until butter and cream are well incorporated.
- Cover and cook for 20-30 more minutes.
- Great with BBQ or baked chicken, or pork chops.
Standard measuring units mask the structural role each component plays inside a thermal vessel held below a rolling boil for six hours. Dairy proteins and starches undergo transformation when subjected to sustained low heat, requiring specific sequencing to prevent separation.
Thermal Control and Dairy Stability
Direct exposure to raw heat splits milk fats rapidly if temperature regulation fails. Cream cheese and butter must remain unmixed on top of the corn and potatoes during the initial four-hour heating phase, allowing the surrounding moisture to temper the dairy gradually before mechanical emulsification takes place. Stirring too early creates a grainy texture because milk solids curdle when agitated prematurely in the presence of sugar. Whisking the melted fats vigorously only after the initial cooking window yields a uniform suspension.
Starch Management in Slow Cookers
Red potatoes contribute varying amounts of free starch depending on their maturity, which thickens the surrounding liquid naturally. Cutting uniform chunks ensures even heat penetration throughout the center of each potato piece. Overcrowding the slow cooker inhibits circulation, leaving the top layer of corn undercooked while the bottom starches break down past the point of structural integrity. Maintaining a cooking temperature between 180 degrees Fahrenheit and 200 degrees Fahrenheit prevents scorching of the high sugar content derived from the corn, milk, and added sweeteners.
