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!
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!
The family loved this at Thanksgiving. This is going into my recipe files. Thanks for sharing this easy, basic, and good recipe.
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.
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 & 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!
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
This was easy and so good! I tasted the corn by itself first to gauge how much sugar to put into the sauce, since each bag of corn will be different. I had to use 2% milk, as that's all I had on hand, but I think it would have been even better with whole milk and/or cream, which I'll be sure to use instead! But it was still awesome!
This was really good. I wouldn't have believed that I would like creamed corn, but I do. I too, do not like the canned stuff so decieded to try this and it is great. Thank you for opening my eyes to a new type of corn.
Fantastic! I added probably a tablespoon and a half of pepper and probably 3/4 table spoon of salt. I added the 3 full tablespoons of sugar too. Soooo much better than the canned cream corn.
mixed reviews on this one... i only put in 1 or 1 1/2 tbsp of sugar and i thought it was wayyyyy too sweet. for me it was just gluey and sugar-y. however, my husband and 3 kids all really liked it, so i guess it just wasn't my taste! i'll make it again for them for sure.