This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.

Creamed Corn

butter

all-purpose flour

(16 ounce) packages frozen corn kernels

half-and-half cream

heavy cream

salt

white sugar

Romano cheese

Preheat oven to 325 degrees F (165 degrees C).


In a large pot over medium heat, melt the butter and blend together with the flour.


Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.


Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.


I have made this twice.  The second time was much better because as others have suggested, there is too much liquid.  Here's what I did:  Left butter at 1/2 cup and increased flour to 1/2 cup.  I also added chopped onions for more flavor, sauteeing them before adding the flour.  When I added the 1 pt of half and half and the 1 pt of cream, I brought these to a slow boil before adding the sugar, salt and corn.  It did thicken up nicely.  Instead of 2 16 oz bags of frozen corn, I used 3 as I was making for family Christmas dinner.  It was fantastic and I got lots of compliments!

After reading many comments for this and other creamed corn recipes we made this for a family gathering changing things quite a bit. It was a great hit. What we changed was this: Decreased butter to 2 Tbls to match the amount of flour and added 1/2 chopped onion to the butter cooking until translucent to add some flavor before blending in the flour. Next we replaced the heavy cream with whole milk and only used 1 1/2 cups of milk and 1 1/2 cups of half n half. We reduced the sugar to 1 Tbls. and added about 1 1/2 Tbls of fresh gound black pepper. Used same amount of corn cheese and salt. Once the mixture was bubbly we cooked it for about 20 minutes then turned off and when cooled stored in the fridge in a covered buttered casserole dish until the party (2 days later). Day of party we brought the casserole to room temp in microwave sprinkled some cracker crumbs (about 1/2 cup) mixed with melted butter (about 1 Tbls) over and baked at 350 degrees for about 25 minutes until bubbly. Turned out really good.

This creamed corn is absolutely delicious! HOWEVER...it has waaaaaay too much liquid in it. After spending a good half-hour hoping it would reduce significantly I finally ended up taking ladle-fulls of liquid out. I think it needs about 1/3 a pint of half & half and cream each. That's it. Once I got rid of the excess liquid though...mmmmmmmmarvelous!

We had to change the recipe slightly only because we didn't have the all of the ingredients. Instead of Romano cheese we substituted grated Parmesan and grated mozzarela and it turned our wonderfully. The only thing we would have done differently was add a little more sugar. Served more than 8 but that was a plus.

I thought it was soo different from the old canned cream of corn. NO DOUBT BETTER! It is more like a souffle. Very fattening and rich- but who cares on Thanksgiving, right?! Kids loved it but for some reason i will try another next time??

Very sweet...mine came out very liquidy. THe romano cheese is a great addition. Adds a nice flavor.

Made it for a family dinner and my Sister-in-Law went nuts over it! Had to write up the recipe for her before she'd leave my house!

I WAISTED 10.00 ON THIS RECIPE I WILL NEVER MAKE THIS AGAIN. MOLLY

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!

creamed corn

Servings: 8

Cost: $5.29 /serving

Author : Gina

Ingredients

Instructions

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