Brookville Hotel Cream-Style Corn Recipe - Allrecipes.com
Brookville Hotel Cream-Style Corn Recipe
  • READY IN 30 mins

Brookville Hotel Cream-Style Corn

Recipe by  

"This is just one of the many items available at the Famous Brookville Hotel in Abilene Kansas. Formerly located in Brookville Kansas."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2005

This is very good, but cream-style corn should have some creamy corn in it, not just corn kernels with cream. Southern homemade cream-style corn is made by slicing the kernels of a corn cob then sliding the knife blade down the cob, scraping off what's left of the corn kernels. This makes a creamier dish without the use of cream (my grandparents in Kentucky make this every year and freeze it for the winter). I used the immersion blender on this corn for a couple of pulses and that helped immensely for those of us who don't like large kernels in our cream-style corn.

 
Most Helpful Critical Review
Jul 24, 2003

I have a high salt diet, and this is way to salty, even for me. I would suggest dropping the salt down to 1/4 to maybe 1/2 teaspoon. I also added a touch of thyme, a touch I learned from a local restaurant, which provides a little more flavor.

 
Dec 04, 2007

My family has been using this recipe for YEARS!!! My family is from Kansas and my Grandmother got the recipe from the actual hotel. We also have an ice cream recipe from there too!

 
Oct 24, 2004

I live near the Brookville hotel and their creamed corn is the best. This is a very easy recipe ans it always comes out great.

 
Jul 24, 2003

Easy to make, but it didn't go over very well.

 
Jul 24, 2003

Wonderful, wonderful

 
May 31, 2011

Finally a simple recipe that doesn't just use canned corn. I needed to use some ears that were starting to shrink up and this was perfect. I used 4 ears of corn, cut off the cob and processed a little, a can of evaporated milk and followed the rest of the recipe. The flavor is wonderful but since I used fresh corn I think it should cook longer depending on the texture you want. The 20 minutes still gave it a crunch which I like but simmering an extra 10 or so probably wouldn't hurt.

 
Jul 24, 2003

This is great and my kids loved it!!

 

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Nutrition

  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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