The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 2, 2009
Granted, it could be my cooking skills, but this recipe does not make Brookville Corn. Sorry. It is not a bad recipe, but for Brookville corn, it is too thick and too sweet. I am questioning the idea of using heavy cream and corn starch. I am wondering about half and half and corn starch
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 19, 2009
I Love this recipe. The first time I made it I followed the recipe exactly and it was really good. I am a single person though and it is a big recipe so the last time I just made one microwavable package of sweet corn and adjusted the remainder of the ingredients (I didn't add the cornstarch). I LOVE this corn and actually look forward to eating a vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 1, 2008
Holy Cow! I can't believe I found this recipe on here! I ate this at the oringinal Brookville Hotel when I was a little girl! It's great!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 17, 2008
This corn is fantastic! I've been using this recipe for a few years now, the only modification is that I subsitute milk for the cream; cuts down on the fat but tastes just as rich!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 12, 2008
I have made this recipe for the holidays but the variation I use makes a roux out of 1 tablespoon of flour and 1 tablespoon of buttter. You melt the butter and then stir in the flour, then add the corn and cream. The corn is placed into a casserole dish and baked at 350 for about 20 minutes, or until bubbling. The texture is better than using cornstarch, which tends to breakdown with reheating.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 5, 2008
This makes the best creamed corn I've ever had. I throw in a little parmesian cheese to the mix sometimes. We've enjoyed this with our fresh corn out of the garden several times this summer.
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Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 23, 2008
The dish was very tasty, however I do agree with another reviewer who stated it is better to have the corn minced (at least some kernels) to make it fuller. Seems like a small detail, but an important element, otherwise it's just corn and liquid (maybe because I'm from the south too). Anyway, used half & half too, to cut down on fat, and canned corn.
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Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 9, 2008
This was good, although it almost seemed like more of a baked corn than cream-style.
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Cooking Level: Expert

Home Town: Ridgefield, Connecticut, USA
Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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Reviewed: Aug. 3, 2008
I enjoyed this, and I usually don't like "creamed" anything. My husband, who has no taste at all other than his choice of a wife (well, ok, maybe he's not quite that bad!), did not like it - said it was too "creamy". He's a canned creamed corn boy. Maybe next time I'll try this with whole milk instead, as it was too rich for him, but I thought it was delicious.
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 30, 2008
Very good. My husband who doesn't even like creamed corn tried it and loved it. Easy & tasty.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 5, 2008
This recipe is very good. I used fresh corn cut off the cob and should have cooked it a bit longer. My daughter made a wonderful corn casserole for Easter, I wanted something with less ingredients and quicker. This fit the bill.
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Cooking Level: Intermediate

Home Town: Mahomet, Illinois, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 30, 2008
This is an outstanding recipe. I'll never be able to serve canned cream corn again!
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: York, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 4, 2008
This was just wonderful. I can't wait to make it this summer with fresh out of the field Kansas sweet corn!
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 20, 2007
Wonderful! I've been using this recipe for several holiday meals and have been asked to make it again for Christmas. Even my picky toddlers eat this up by the forkful. Thanks, it's been a great addition to our recipe box!
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 8, 2007
We had 29 people for Thanksgiving and everyone loved it! Very good and easy to make.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Pawleys Island, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 11, 2007
Loved it. It was fast, easy to make and tasted great. Thanks for this recipe.
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Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA
Living In: Odell, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 26, 2007
Incredible! But I did use fresh, local sweet corn that I cut/scraped off the cob. Used half&half instead of heavy cream and used honey in place of white sugar. Let is simmer for a good 30-40 minutes. Totally taste-bud blowing.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 6, 2007
It taste's like your average cream corn. It is good and we will have it again; I guess I was just looking for something more...wow!!!
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Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 7, 2007
I thought this was delicious and my boyfriend loved it! It will definately be something I make again and again.
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Cooking Level: Intermediate

Living In: Caro, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 19, 2006
Going to the Brookville hotel was a special treat for my family when I was a kid. The hotel became nearly a legend mostly because of it's great down-home, Kansas food. This is a favorite cream corn by those who typically say that they don't like cream corn. I am always asked to bring this to family dinners. Easy to make!!
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Cooking Level: Intermediate

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