This is just one of the many items available at the Famous Brookville Hotel in Abilene Kansas. Formerly located in Brookville Kansas.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

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Nutrition Facts

159 calories; protein 3.4g 7% DV; carbohydrates 25.5g 8% DV; fat 6.7g 10% DV; cholesterol 20.4mg 7% DV; sodium 199.5mg 8% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2005
This is very good but cream-style corn should have some creamy corn in it not just corn kernels with cream. Southern homemade cream-style corn is made by slicing the kernels of a corn cob then sliding the knife blade down the cob scraping off what's left of the corn kernels. This makes a creamier dish without the use of cream (my grandparents in Kentucky make this every year and freeze it for the winter). I used the immersion blender on this corn for a couple of pulses and that helped immensely for those of us who don't like large kernels in our cream-style corn. Read More
(51)

Most helpful critical review

Rating: 3 stars
07/24/2003
Easy to make but it didn't go over very well. Read More
(6)
73 Ratings
  • 5 star values: 49
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
04/06/2005
This is very good but cream-style corn should have some creamy corn in it not just corn kernels with cream. Southern homemade cream-style corn is made by slicing the kernels of a corn cob then sliding the knife blade down the cob scraping off what's left of the corn kernels. This makes a creamier dish without the use of cream (my grandparents in Kentucky make this every year and freeze it for the winter). I used the immersion blender on this corn for a couple of pulses and that helped immensely for those of us who don't like large kernels in our cream-style corn. Read More
(51)
Rating: 5 stars
12/04/2007
My family has been using this recipe for YEARS!!! My family is from Kansas and my Grandmother got the recipe from the actual hotel. We also have an ice cream recipe from there too! Read More
(27)
Rating: 5 stars
10/24/2004
I live near the Brookville hotel and their creamed corn is the best. This is a very easy recipe ans it always comes out great. Read More
(10)
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Rating: 3 stars
07/24/2003
Easy to make but it didn't go over very well. Read More
(6)
Rating: 3 stars
07/24/2003
I have a high salt diet and this is way to salty even for me. I would suggest dropping the salt down to 1/4 to maybe 1/2 teaspoon. I also added a touch of thyme a touch I learned from a local restaurant which provides a little more flavor. Read More
(6)
Rating: 5 stars
07/24/2003
Wonderful wonderful Read More
(5)
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Rating: 4 stars
05/31/2011
Finally a simple recipe that doesn't just use canned corn. I needed to use some ears that were starting to shrink up and this was perfect. I used 4 ears of corn cut off the cob and processed a little a can of evaporated milk and followed the rest of the recipe. The flavor is wonderful but since I used fresh corn I think it should cook longer depending on the texture you want. The 20 minutes still gave it a crunch which I like but simmering an extra 10 or so probably wouldn't hurt. Read More
(5)
Rating: 5 stars
01/24/2011
Awesome and very rich a good side for a winter meal. Read More
(4)
Rating: 5 stars
07/24/2003
This is great and my kids loved it!! Read More
(4)