Creamed Corn

This is amazing and a perfect side for Thanksgiving. I make it into candied cream corn and sub the heavy cream with vanilla coffee creamer. I leave out the sugar. Perfection!

Love this recipe! Followed a couple to tips, increased flour to 1/2 cup, decreased the cream & 1/2 & 1/2 to 1.5 cups each. I added only a tsp of sugar. It was creamy, delicious and worth every calorie!

Definely will make again. One of my guest for dinner said it all, “ i don’t like cream style corn but this is really good”.

I actually followed the recipe except that I used can corn the small kernels. Everyone liked it and the little bit that was left someone took home. I did an office pot luck. Extremely easy and quick.

Incredible flavor ! I’ve made this recipe many times and it’s aweslme! I like to blend about half of the mixture so it’s a smoother consistency with chunks of corn

This is the recipe I go for if I want to impress with a great side.

I brought this creamed corn to a Christmas dinner a few years ago. Now I’m expected to make it at every holiday dinner. I’ve also brought it to work pot lucks, and had rave reviews. One thing I’ve never had is left overs, it goes quick! To add to my review, I was only asked one question about Thanksgiving. . .”Are you making your cream corn?” The recipe calls for frozen corn. Make sure it’s not frozen when you make it.

I read the reviews for this once I had it in the oven. Many said that it had too much liquid in it so I took a stack of Ritz Crackers and put them on the top. Not sure how much got soaked up but I choke easy on dry types of food so a lot of liquid doesn’t bother me. I thought it was great ! We really liked it !

This has become a family favorite!

Prepared for dinner this evening… ABSOLUTELY THE BEST!

I do a much easier version. Cook the frozen corn, drain, add butter to taste (the more the better)salt & pepper to taste, a little sugar to taste & just enough whole milk to almost cover the corn, bring to a boil, mix a couple Tbsp cornstarch with just a little milk & add, a little at a time, stirring constantly until it’s the desired thickness. Cook for a minute or so to remove raw starch taste, adjust salt, pepper & sugar as needed, stir & serve. I do the same for creamed peas, omitting the sugar. I am REQUIRED to do the creamed peas for holiday dinners. I do a triple batch & Son eats ALL the leftovers…lol

I’ve made this a couple of times and I really like it. The only thing I change is that I use fresh corn, not frozen. I know this is not always practical, especially in certain parts of the country, but please use fresh corn if you can. Really awesome.

Used frozen corn instead of canned (but heat to room temperature, otherwise it takes forever for it to unclump). No matter how much I make, my son eats this like candy. So good!

This was really good, and I agree I had to make a few changes, mostly to thicken it up and to add a bit extra flavor, but I know I do that with all recipes, even my own. Thanks!

I have to say I absolutely, without a doubt HATE creamed corn. However, my husband loves it so I decided to make him something special and then stumbled upon this recipe. I’m glad I did because not only did my husband LOVE it…but so did I! I made a double batch and am really glad I did because a few days later I was stuck for a main dish. I pulled the leftovers out of the deep freezer and added 4 cups of chicken broth to a pot and allowed an equal amount of frozen creamed corn to thaw in the boiling broth. Once heated, I added 1 cup of shredded chicken breast and 1/2 – 3/4 cup of frozen peas the last 10 minutes. Pleasantly I came up with a chicken & corn chowder that is rich and buttery and VERY filling. Paired it with homemade buttermilk biscuits and voila….quick dinner. I love love love this creamed corn and will definitely make it for future family gatherings.

This was very good. So very very much better than the canned stuff I grew up on. I cut the recipe in half, so for 1/4 cup butter I used 3 T flour. I added some diced onions in to the butter before I added the flour. Also I didn’t have Romano cheese so I used Asiago. And because it was so hot today I skipped the baking part of the recipe, just cooked it all on the stove. Worked great. Thanks for the recipe!

Fantastic! I make this for holiday brunches and dinners all the time now! I’ve even substituted cheddar with good results. Thanks for the yummy recipe Gina!!!

It’s very good, but only 4 stars because it’s too saucy. Needs more corn, less sauce. But really good anyway.

This was a huge hit for out Christmas dinner (party of 10) and not one kernel was left in the dish! I tweaked the recipe just a bit and it turned out PERFECTLY! After reading other reviews that there was too much liquid (but not wanting to reduce the creamy richness!), I increased the flour to 1/2 cup and thickened the butter, flour, heavy cream and half & half over a medium heat, stirring constantly…BEFORE adding one 28 oz bag of frozen corn and one 10 oz box of frozen cream-style corn. I omitted the cheese and baked at 350 for 30 minutes. It was absolutely SCRUMPTIOUS and people even went back for thirds and fourths!! I will be using this recipe all year ’round!

Great and easy! I’ve only had creamed corn once years ago and so of course I’ve never made it before so since the other reviews warned of it being liquidy I was a little worried. What I did was add an extra tablespoon of flour and extra corn. I added almost a whole other bag. It definitely yielded more but i was ok with that since i made it for a gathering. In the future I would just suggest not adding so much half and half/cream/butter and it’ll be just right. I loved the recipe 🙂

The first time I made this, I had my husband’s grandma over for Christmas dinner. She actually went back for thirds of this dish!!! Said it was even better than her own. lol Gotta love those points! 😉 This is definitely the best recipe I have come across. Everyone I have served it to has loved it. I do reduce the liquid as it does get runny otherwise but other than that, it is amazing!!!!!!