Recipe by Gina
"This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (16 ounce) packages
frozen corn kernels
1 1/2 tablespoons
grated Romano cheese
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!
I WAISTED $10.00 ON THIS RECIPE, I WILL NEVER MAKE THIS AGAIN. MOLLY
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.
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 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??
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 418
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This rich, creamy corn side dish has no cream or butter.
Learn how to make corn pudding, a classic part of the American harvest menu.
See how to make the tastiest creamed corn of your life. Way better than canned!