Put oil in a deep cast iron skillet and let get hot. Pour in all the Cream Style Corn. Add in coffee creamer and all other ingredients and mix well. Let cook on medium heat for a couple of hours, stirring it with a spatula often to scrape the bottom of the pan. If it sticks a little don't worry, thats why you scrape it regularly, just do not let it burn. You want it to thicken up and be super creamy. It will cook down to about half what it was when you started. If you need to reduce the heat then do so.
I let my corn cook for a couple of hours at least to be able to reduce down and build this amazing flavor. I have tried making this recipe in different pans, but it comes out best in a cast iron skillet.
My family loves this recipe. I usually make this to go with my Sunday Roast with potatoes, carrots, onions, along with Petite Butter Beans, Mac and Cheese and Cornbread. Enjoy!!
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