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Better Than Grannie's Creamed Corn Recipe

Better Than Grannie's Creamed Corn

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Average Rating:

Total Reviews: 83

Showing 31-40 of 83

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  • on January 07, 2009

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    My boyfriend was the one who cooked this first and we could not have enough of it. We used frozen corn and it was just as great. We put less turmeric. We make more than the than the recipe calls for and it it always a hit! No leftovers!

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  • on January 01, 2009

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    I used a 1 lb bag of frozen corn, shallots instead of regular onion and omitted the rosemary (Hubby DETESTS rosemary! and this was absolutely yummy!! I also used 1/2 cup cream and 1/2 cup half & half and it had such a light, fluffy texture.

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  • on November 11, 2008

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    I'm not a fan of Rosemary or Turmeric, so the first time I tried this recipe, I used only half of what the recipe called for and it was still too much for us. I thought the heavy cream was also too much.
    I made it again tonight and it was awesome...
    I used Carnation Evaporated Milk instead of the heavy cream, left out the Rosemary and Turmeric and added Dill and a pinch of Cayenne Pepper and I use a little cornstarch instead of cornmeal...everyone raved of the creamed corn and wanted the recipe, so I printed of the original one and also typed in the changes I made, figured they could also decide for their self which was better for them, or maybe they would have 2 totally different recipes...to try...Oh, I did up the butter by a couple of Tbls or so...
    Thanks Alton, I still got a really good recipe out of this...

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  • on July 22, 2008

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    This is one of my favorite recipes. I've made it several times and many have requested it from me. The rosemary can be a little over-powering for those who don't like the herb. You can reduce the amount or omit it completely if you wish. For me, it's a nice addition. Try this, you won't be disappointed. It's easy & practically fool proof. I've used both fresh corn and frozen (just thaw & drain before using. This is not your usual side dish and is a nice treat.

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  • on June 29, 2008

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    The 1st time I made this I went all-out and used fresh corn (whew! My sister-in-law asked me to make it again at our next holiday gathering, so I used frozen corn- 1/2 white and 1/2 yellow -and no one knew any different! Be careful of tumeric - the 1st batch I made was glowing ( but it still tasted great! I also used only 1/2 the called for rosemary and added milk as needed to thin things out. This is my regular contribution to family holiday meals now. Thanks, Alton!

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  • on April 28, 2008

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    Great taste, but would not use hvy cream again-too thick. Was not visually appealing. Also, do not care for rosemary.

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  • on April 19, 2008

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    Excellent. No question a great recipe to have in your card file to use over and over. Not complicated, quick and super delicious. If you are surfing for a recipe, you can stop here. Nothing would be better.

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  • on January 16, 2008

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    This was very good!!! Suggestion for those with out a sharp knife... use a potato peeler to take the tip or top of the corn off than scrap off the milky part with any knife!

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  • on December 29, 2007

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    Doubled the recipe using frozed corn and pureed about one third of it. Still too chunky. If you don't absolutely love rosemary, delete it.

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  • on October 08, 2007

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    I made this out of some past its prime corn and even substituted 1% milk for the cream listed. My father, fiance, and I didn't even notice and gobbled up every bite. I had never really enjoyed creamed corn before this, and can't wait until corn season next year to make more.

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