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Categories:Viewed: 74 - Published at: 4 years ago
Ingredients
- 2 (8 oz.) cream cheese
- 1 stick butter
- 1 c. milk
- 3 Tbsp. flour
- 5 cans Shoe Peg corn, drained
- 3 jalapeno peppers
- 1 (4 oz.) jar diced pimiento
Method
- With crock-pot on high, melt cream cheese, butter and 1/2 cup of milk.
- Mix other 1/2 cup of milk with flour.
- Pour flour and milk with cream cheese mixture in crock-pot.
- Cook on high for 1 hour.
- Add corn, peppers and pimiento.
- Cook on low for 4 hours.