Creamed Corn Recipe - Food.com (2024)

80

photo by DeliciousAsItLooks

1. Can this be made in my Crock-Pot?

   Amy J.

2. My family will eat it as leftovers. However, you might want to try making a batch ahead of time and making sure it to your liking reheated. It can thicken more once refrigerated. I just add some more milk (or even water if I'm running low on milk) to help it thin out when reheating it. Hope that helps!

   Marg (CaymanDesigns)

3. Can this be made and heated up the next day? I want to do it for thanksgiving and try to do as much ahead as I can.

   Carolyn R.

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Reviews

1. Very delicious and simple! I followed the recipe exactly, just used 1 cup 2% milk and 1 cup regular milk, cooked chopped onions w/the corn, and the dish was still rich and creamy. Also for a little color, sprinkled a little smoked paprika on top. Will definitely use again!

   ginamiller1

2. The family loved this at Thanksgiving. This is going into my recipe files. Thanks for sharing this easy, basic, and good recipe.

   Mountainbaby

3. Twenty minutes ago I went to the kitchen and made this. I was out of creamed corn, and I needed some for a corn casserole recipe I wanted to make for supper tonight. I didn't want to drive to the store for just a can of corn, and I really had a hankering for that casserole! So I found this recipe and thought I'd give it a whirl. Boy! Is this stuff good! I left out the sugar because I have a very tiny sweet tooth, and I used skim milk, although I bet it'd be wonderful with some half and half. Rich, creamy, smooth, I almost couldn't stay out of it! Had to remind myself that I need it for something else. I have never cared for creamed corn from a can, I never even considered making it, never occured to me that you could! I mean, why would I want to? I don't like it! The only way I'd eat it is if it was in something else. Now, my life has changed, I love this stuff. I can only expect that it will go really well in my casserole ! TY! TY! TY!

   Nougat

4. Love this recipe made it for my family and they thought it was amazing and here's a tip if you want to jazz up this recipe: just add a 1/4 -1/2 cup chopped onion

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   Wendy L.

5. My entire family really enjoyed this corn. The pot was empty after when dinner was over, and my hubby asked me to keep it in the rotation! Thank you for a wonderful recipe.

   Joy of Atlanta

see 73 more reviews

Tweaks

1. I added bacon, jalapeno, & cilantro... so yummy!

   Therese

2. I friend up some diced onion and added to the cooked corn. I also substituted one cup of cream in place of half the milk.

   Rach 2.

3. This is my first time eating creamed corn from scratch. Although I love the canned version, this recipe is even thicker, creamer, and yummier than my childhood favorite. Before cooking, I finely chopped my frozen corn kernels in a food processor because I prefer a smooth consistency to my creamed corn. Then, I simmered the corn in one cup of milk instead of water to prevent losing the intense corn flavor from discarding the cooking water. In a separate saucepan, I cooked the butter and flour together (I used whole wheat flour.) After whisking in one cup of milk, I simmered the "gravy" for 10 minutes to eliminate the raw flour taste. Lastly, I whisked the cooked corn along with its cooking milk into the "gravy" to combine. Because my corn was naturally sweet, I only added one tablespoon of brown sugar. My dad raved about how delicious it was, and he is a hard-to-please picky eater. BTW, I love your Currier and Ives "The Old Grist Mill" dish used in your creamed corn photo. I also own the same pattern of dishes and believe that the vintage design photographs beautifully. Thank you, Marg, for a Creamed Corn recipe that is the cream of the crop!

   Garden Gate Kate

4. I substituted bacon grease for the butter as I was using it in Alton Brown's corn dog recipe. It was tasty. My husband, who does not like canned creamed corn even liked it! Thanks

   Jonesyx6

5. Forget that junk in a can! I recently developed a milk allergy so I can't eat it anyway. I used soy milk instead of regular and milk free margarine for the butter. I screwed up my roux because my non-stick whisk melted a few days ago and it still turned out really well, if a little thin. My daughter said this was the best corn she'd ever had and my sons both ate two boths. Served with recipe #51554. Thanks Marg!!!

   Three Kids Make Me Crazy

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