Reviewed: Jun. 15, 2008

YUM! I usually am not a creamed corn person, but this is amazing. I used buttermilk instead of heavy cream because it was all I had on hand. I used a little less milk and a little more flour to thicken it up. YUMMMMMMM! I can't wait to try this out on my fam for thanksgiving.

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Jun. 7, 2008

Wow. Made this for Thanksgiving and my dad told me it is now my responsibility to see that it is on the table every year now.

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jennwhitehead

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: May 29, 2008

love it

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Frances

Cooking Level: Beginning

Home Town: Fresh Meadows, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 24, 2008

I have made this recipe before (I have a version of my own). It can't be beat as far as comfort food goes. It is rich and creamy and I have yet to serve this to anyone who didn't love love love it. I however take time to do one more step, mostly for presentation purposes. After it's done on the stove, I heat the oven to 350 degrees F. and spray a 9x13 pyrex dish with pam. I then pour the corn mixture into the pyrex dish and sprinkle it with shredded parmesean so that it can brown on top. It makes it pretty. I let it sit in the oven for about 25 minutes to brown. Great recipe thanks!!

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CSavaso

Cooking Level: Expert

Home Town: Granada Hills, California, USA

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Reviewed: May 15, 2008

Don't know what all the fuss is aobut this?? It was very bland and didn't thicken up as nicely as I would have liked. My husband and son each had one spoonful, and said they wouldn't have any more. I threw most of it away.

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Lynnje

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Reviewed: May 9, 2008

This Cream Corn is amazing! Fast and easy to make and the taste is extraordinary! I will never get store bought from the can again.

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Courtney H.

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Reviewed: May 9, 2008

Very good but terribly rich and fattening... only make if it is a special splurge

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MotherAndDaughter

Cooking Level: Expert

Home Town: Oakhurst, California, USA

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Reviewed: May 5, 2008

Too rich for corn.

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SHELLEY95

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Reviewed: May 1, 2008

Awesome!I made it for Thanksgiving and everyone LOVED it. Never again will we be eating creamed corn in the can. =0

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Gianina1978

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 30, 2008

I've been making a creamed corn recipe that I learned from my father. I always thought it was tops until this one. This was by far the best recipe I've ever had for creamed corn. Everyone loved it!

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Tara

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Apr. 27, 2008

This was simply awesome...I've been ruined for canned cream corn forever! And so customizable too!

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Art

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Reviewed: Apr. 26, 2008

We love this corn. I don't like it sweet so I don't add the sugar, but it's great

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TUCKER

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 22, 2008

I have had so many complimants to this recipe. I made some changes with the way I prepare it. I add extra sugar and do not use any parmesan. I tried it with the parmesan the first time and my family did not like it.

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DREAM9379

Cooking Level: Expert

Living In: Kellerton, Iowa, USA

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Reviewed: Apr. 20, 2008

I came across this recipe by mistake when I was looking for something to make with the slow cooker ham recipe on this site. It did take quite a long time to thicken - more than 10 minutes. I ended up using 2 bags of frozen baby white and yellow corn. The corn was already sweetened so I don't know why there would be a problem with that (as indicated in a previous review). It was ok for something different but I don't know that I'd go out of my way to make it for a holiday or anything. That being said, it WAS like no other creamed corn.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Apr. 11, 2008

Very Good. I found it needed more corn, so I added a can while cooking. Otherwise it may have been to 'saucy'. I did forget to add the cheese - that might have tightened it up some. Everyone really loved it.

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LOWA

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

I have tried several different recipes for creamed corn, and I have to say by far this was the best. I doubled the recipe and served it to my kids an there wasn't a kernel left.... Thanks so much for sharing

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pamela

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

Absolutely the best creamed corn I have ever had! My family loved this. This recipe made so much that I used the leftover creamed corn to make corn chowder the next day. I sauteed chopped ham and half an onion in butter, added the creamed corn, 3 cooked diced potatoes, some milk to thin it out, and a dash of cayenne. omg the best corn chowder ever because of the creamed corn!!!

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ColeenM

Cooking Level: Intermediate

Living In: Cape May, New Jersey, USA

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Reviewed: Apr. 7, 2008

Made this to go in a recipe that called for cream corn when I was out and didn't feel like going to the store (just not worth loading the kiddos up to go to the store for one thing!) I tasted some before I added it to the recipe and thought it was great. I'll be sure to make it as a side sometime.

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m&msmom

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Reviewed: Mar. 24, 2008

Awesome!!!

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WORKINMOM

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Mar. 16, 2008

WE ABSOLUTELY LOVED IT!!!! We had guests over for a wonderful baked ham and thought that creamed corn would be a great side dish. We went online and this was the first one we came to. Tried it and it got rave reviews!! I recommend this recipe to anyone who likes canned cream corn...you'll never open another can again!!! My compliments to the chef!

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Chris and Colleen

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Cream Corn Like No Other

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