Special Creamed Corn Recipe

5 18 12
Special Creamed Corn Recipe
Special Creamed Corn Recipe photo by Taste of Home
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Special Creamed Corn Recipe

Read Reviews
5 18 12
Publisher Photo
WE rarely have the same main dish at Christmas each year, since I really enjoy trying new recipes. This corn, however, has a permanent place on our table. My whole family loves it, but my son, especially, would be so disappointed if I forgot to include this with our holiday meal. -Deb Hauptmann, Mohnton, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • Dash white pepper
  • 5 cups frozen corn, thawed
  • 1/4 cup grated Parmesan cheese

Directions

In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly. Yield: 6-8 servings.
Originally published as Special Creamed Corn in Reminisce January/February 1999, p45

Nutritional Facts

1 each: 333 calories, 21g fat (13g saturated fat), 67mg cholesterol, 448mg sodium, 34g carbohydrate (10g sugars, 3g fiber), 6g protein.

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  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • Dash white pepper
  • 5 cups frozen corn, thawed
  • 1/4 cup grated Parmesan cheese
  1. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
  2. Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly. Yield: 6-8 servings.
Originally published as Special Creamed Corn in Reminisce January/February 1999, p45

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Reviews forSpecial Creamed Corn

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MY REVIEW
PrplMonky5 User ID: 6612040 259730
Reviewed Jan. 15, 2017

"This was delicious! My only (very tiny) complaint is that it was thicker than I expected. That may have been because I used whole milk. I cut this recipe in half for my husband and I. I followed the suggestion of some of the other reviewers that this was a tad too sweet and cut back the sugar even further (to about 1 tbsp). I think it could have used just a tad more than that, so I may just do the recipe as written next time. I really loved the parmesan on top, it went perfectly with the sweetness of the corn. I'll definitely make this again!"

MY REVIEW
stjohn311 User ID: 6943497 221835
Reviewed Mar. 2, 2015

"I made this for an outdoor BBQ. Everyone loved it! I reduced the sugar to two tablespoons, increased the pepper to a 1/4 teaspoon and used two bags of frozen corn which equals about 7 cups. I will make this again."

MY REVIEW
LVdiecast User ID: 1736096 216249
Reviewed Dec. 28, 2014

"Made this for Thanksgiving but decided to use fresh corn off the cob... there was none left... everyone enjoyed it."

MY REVIEW
ad2986 User ID: 7165461 67209
Reviewed Nov. 8, 2013

"LOVE, LOVE, LOVE this! Bought the Taste of Home Holiday cookbook a few years ago and flipped through and found this. I've made it for each family gathering since. @DDarby1290 (and anyone else interested), I always heat this up ahead of time, then broil with cheese on top when ready or when the oven is available. :)"

MY REVIEW
browneyedgagirl User ID: 5510513 19433
Reviewed Nov. 14, 2012

"I found this recipe several years ago and have made it numerous times for holiday meals and special events. I have passed it on to others who just had to have the recipe. Tonight I was looking for a printable version for my cousin who I told about it tonight. It is delicious and I will be serving it as usual for both Thanksgiving and Christmas!"

MY REVIEW
ddarby1290 User ID: 6377168 202953
Reviewed Dec. 6, 2011

"Sounds very good! Has anyone tried making this ahead of time and heating in the oven prior to broiling?"

MY REVIEW
DesignsByRae User ID: 6365653 70147
Reviewed Nov. 23, 2011

"Loved this recipe. Went over really well with the whole family. I used a mixture of canned creamed corn and whole kernel corn just because I had it on hand. I also topped with a bread crumb and Parmesan cheese mixture to absorb some of the liquid and it turned out really well. It has already been requested again for next Thanksgiving."

MY REVIEW
mismelis1 User ID: 6356460 31934
Reviewed Nov. 19, 2011

"I made this for the first time last year and it was a hit!"

MY REVIEW
springmeadow1 User ID: 1269141 67173
Reviewed Feb. 4, 2011

"I found this to be way to sweet. I will be experimenting to see how much sugar I actually like. I'm currently thinking a little over half what it calls for. And I think adding green peppers and sugarsnap peas would be great in this."

MY REVIEW
yardroc User ID: 5468149 27871
Reviewed Dec. 20, 2010

"This is a delicious dish that my whole family loves."

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