Community Pick
Creamed Corn
photo by DeliciousAsItLooks
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
directions
- Cook corn according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Stir in sugar, salt and pepper.
- Add cooked, drained corn.
- Hint: sometimes I use part milk, part cream.
Questions & Replies
-
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!
Reviews
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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!
see 73 more reviews
Tweaks
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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!
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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!!!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.