Community Pick
Old Fashioned Cream Corn
photo by faeriemyst
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 2 (20 ounce) packages frozen kernel corn
- 8 ounces whipping cream
- 8 ounces homogenized milk
- 1 teaspoon salt
- 6 teaspoons sugar
- 1 pinch white pepper or 1 pinch cayenne pepper
- 2 tablespoons melted butter
- 2 tablespoons flour
directions
- Combine all ingredients except last two in a pot and bring to a boil.
- Blend butter with flour, add to the corn, mix well and remove from heat.
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Reviews
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With a couple of tweeks I believe this is VERY close to Rudy's. It was delicious! I used 10 ounces of corn; I cut the recipe in half (I didn't want to waste half-n-half if it was yucky.) As noted I used half-n-half because that's what I had. I did, however, end up using the 2T of flour and 2T of butter and added one additional tablespoon (Yes, tablespoon) of sugar. I loved this and will make it again in full size portions. Thanks for posting!
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I have made this recipe for the last twenty years. Its a Thanksgiving tradition! A few suggestions: Thaw corn first. I use Trader Joes frozen cut white corn. I also use half and half instead of whipping cream. I add some of the cream to my roux (butter and flour) before mixing it into the corn. After preparing I put it in a pretty baking dish with pats of butter and fresh grated parmesan. It can then go in the fridge sometimes I make it the night before or straight into the oven. Heat through till bubbly and a little brown on top! A splurge but worth every bite, YUMMY!
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I decided to make this for Thanksgiving as my sister has gone gluten free and I wasn't sure what they put in canned cream corn. This was so good that my sister and I devoured it! From now on I'll be making this for all holidays and I will never buy that junk in the can that they try to pass off as creamed corn again.
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Tweaks
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I made this with regular pepper and used soy milk instead of homogenized. The creamed corn turned out wonderful and I fully expect to make this again. I will be using this in a corn souffle and hope it'll turn out as good as just the creamed corn alone! I highly recommend this recipe, especially since it is so easy and tastes so great! :)
RECIPE SUBMITTED BY
Ted Mizerek
RSM, 43