Let me start off explaining that there are many variations of what creamed corn is. I can simply prepare it with corn off the cob, prepared by cutting 1/2 the kernels, and then the remaining, to get more "milk" off the cob (then freezing it each summer).
However, there are many variations to taking frozen organic corn, adding a few ingredients (butter, cream, milk, flour, and even types of cheese). It all depends on what you like.
If you read the ingredients on cans of "creamed" corn in the stores, they basically have corn, water, sugar and modified corn starch in them. Modified corn starch was not even a "food" that was available in the 1900's, from what I can research.
If a recipe requires a "box" or a "can" then I either skip it or try to recreate it with organic ingredients (when I can). However, I am posting it both ways for everyone's choices.
(adapted from Fix-It and Forget-It Cookbook, © 2000)
2 (10 oz) cans whole kernel corn with liquid*
2 (10 oz.) cans creamed corn*
2 "Boxes" dry corn muffin mix * see recipe below
1 stick butter, organic
8 oz. sour cream, organic
2 egg, beaten, optional*
Melt butter in a saucepan, and combine all ingredients, then pour into an oiled (we use organic olive oil) slow cooker. Cover and heat on low 3-4 hours until thickened and set.
*For canned whole kernel corn, we used 3 cups frozen corn from the cob, thawed. This corn will make it's own natural liquid. You can always add a bit of water if needed.
*For canned creamed corn, we prepared creamed corn with the same frozen off the cob corn (thawed) - no modified corn starch.
*If you add the eggs, the corn pudding bakes up to a lighter, fluffier corn pudding, and not as heavy and rich tasting, as when you don't add eggs.
If you don't have any corn frozen off the cob, you can use organic frozen corn, and also make creamed corn using various recipes (internet, library, other cookbooks).
Homemade Corn Muffin Mix
(substitute this recipe for one traditional box of dry "Jiffy" corn muffin mix)
Note: we use organic, non-gmo, ingredients when available.
2/3 cup flour
1/2 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
Mix and stir with a whisk.