Southern Creamed Corn

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I made this for dinner tonight and it is very good, the only thing that i did different is that I made my own cream(since I didn't have any in the fridge and it was delicious!!! Will put this into my recipe box since this is now one of our family favorites!!!! Thanks Gina and Pat!!!

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This is THE BEST! The only changes I made is I used frozen corn and about a teaspoon of bacon grease. My husband and three kids just raved about it! Definitely a keeper!!

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This recipe is absolutely Devine! For more flavor add garlic powder....don't be shy with it.. For a shortcut, use organic frozen sweet corn and add sugar to your liking. This dish is a hit with my family. Try it!

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Perfect creamed corn. Used frozen corn like most recipes and didn't add any additional liquid or anything to compensate for the lack of "corn milk." Broke the bacon up into pieces after I got the grease from it and mixed bacon bits into the corn, topped the final dish with bits too. It was a total hit. Everyone loved it, even those who don't like creamed corn. A must-try recipe!

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Simple, easy and just like I remember from my childhood. A must have at any meal with potatoes!

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I made this recipe exactly. It is excellent BUT... the recipe is way too sweet! I used fresh corn both times and made it the second time without the sugar and it was much better. I suggest you make it without the sugar and then taste it at the end and see if you need to add sugar. Reminds me of my husband's Mamu's corn. I don't know if she used cream or just cooked the corn but it tasted just like it!.

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Score another winner for Pat and Gina! What's your expression---"Man, you got a Scald on that corn!!!". Thanks again, Neelys!

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I used 2 bags of frozen corn, doubling the recipe. I wanted to bake this in the oven instead of on the stove top, and also I'm a vegetarian, so I basically whisked all the ingredients together except for the corn, added some garlic powder and chipotle powder, then after all was incorporated I added the slightly defrosted corn to the mix. Poured into a casserole that had been sprayed with a non-stick spray. Baked uncovered at 350 for about 35-45 minutes. Came out great! The chipotle and garlic gave it a savory taste, and kicked up the heat very nicely, but not too much. The corn was wonderfully creamy and the sauce did thicken as it stood. Craveable. Will make it again! May roast corn first next time for an extra, nutty flavor.

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Someone earlier had reviewed this creamed corn recipe as tasting like the creamed corn at Lawry's The Prime Rib. I agree 100%. I used frozen corn (8 serving size and followed the recipe. I melted the butter and flour together first and then added in the sugar, salt.
One other reviewer said the cream thickened up a little more after it had a chance to cool down a little bit and I found this to be true, too.
Thank you, Gina and Pat! I love love love you guys! I just love seeing two people so in love with each other and loving what they do.

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The biggest hit at our Thanksgiving table! The dish is creamy, sweet and with a huge bacon undertone. Devine!! And I used frozen corn!! Thanks, Pat & Gina!