Cream Corn Like No Other

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Rating: 5 stars
01/11/2006

Fantastic recipe. I used half and half instead of the heavy cream. I reduced the amount a little to compensate for a more runny fluid. Still tasted great!

Helpful

(636)
Rating: 5 stars
06/15/2007

This is the only way to eat creamed corn! I have made it with and without the Parm. cheese. It tastes amazing either way, just depends on your mood and if you want the parm flavor in there. You MUST make this!

Helpful

(475)
Rating: 5 stars
01/29/2007

Diana, you certainly did a great job of making my family plus the boyfriends extremely happy. Hubby and youngest daughter are addicted to canned cream corn, but when they tasted this, they couldn't believe the difference. My older daughter can't stand creamed corn but decided to give this a taste. Guess what? Her plate had a huge helping! My cooking method was a bit different. I don't do milk and flour as I prefer to make a roux with the butter and flour. Used more corn as my packages were 14 ouncer's. Also added just a touch of seasonings, but cut way back on the salt. Gang came back for seconds and thirds. Thanks so much for a great recipe! Thanks to you too Tay~Tay and Cookie for your input!

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(408)
Rating: 5 stars
01/29/2006

Oh MY GOODNESS! My family is a super fan of the creamed corn sold at a magnificent BBQ place in TX - their corn is increadible. YOUR RECIPE IS PRACTICALLY IDENTICAL! I never thought I would be able to prepare it as good as our family favorite. I SCORED A 1000 LAST NIGHT! It will be a part of many BBQ's to come. THANK YOU!

Helpful

(173)
Rating: 5 stars
05/24/2008

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!!

Helpful

(133)
Rating: 2 stars
12/09/2008

After reading all the great reviews I was sure I had stumbled on a real winner - I was wrong. This was simply corn in cream sauce. Nothing special and not particularly good. My friend and I tried to figure out why it was so bland - and what it needed to make it great - we just couldn't find anything to help it. So, I added chicken broth, some sage and thyme and tomorrow I'll transform this into what I hope will be a Corn and Chicken Chowder. The only reason I gave it 2 stars instead of 1 is because I think I can salvage it to some other purpose. Sorry, I was totally underwhelmed by this one.

Helpful

(98)
Rating: 5 stars
12/24/2003

This recipe is FANTASTIC. It is the best creamed corn I have ever had. I followed the recipe exactly and it is perfect. My husband won't eat corn, but he actually ate this! Thanks for such a great recipe. Definately a make again!!

Helpful

(94)
Rating: 5 stars
01/21/2006

Great taste and all the kids had seconds! Used a little cornstarch to thicken it and I doubled the recipe to make sure I had enough. Thanks for recipe!

Helpful

(89)
Rating: 5 stars
12/27/2003

Diana, You are right on the money saying this was cream corn like no other. I was really scared about how this was going to turn out with the ingredients I was using but everyone absolutely loved it. It is one of the best corn recipes I have ever tasted. We are cooking it tonight and will not adjust the recipe one bit. It's fabulous just as it is. TWO THUMBS UP!!!!!

Helpful

(87)

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