Saturday, November 17, 2012

#Gluten Free Creamed Corn

So with Thanksgiving less than 4 days away I thought I would share a old recipe but great recipe. This is one of my favorite holiday recipes that I make on a regular basis, all through out the year. It is so easy and it can be made up to a day in advance then reheated in a greased Pyrex bowl or square pan.

Creamed Corn Ingredients
1 Birds Eye® C&W® Petite Sweet Corn (16 oz)
2 cups Half and Half
3 Tablespoons Butter
2 Teaspoons Corn Starch
Salt and Pepper to taste
½ cup Parmesan cheese

Make a rue with Butter and Corn Starch and cook until golden brown.

Add  Half and Half and cook until thickened and  is golden brown like this add Salt and Pepper to taste.

Then slowly add the Half and Half until creamy next add 1 bag frozen corn cook until heated thoroughly

Next add half the cheese and garnish with the rest . Serve immediately, or if you are serving the next day,  grease a  Pyrex bowl or 9" x 9" square pan and pour into. Place in refrigerator covered with Saran wrap touching cream corn so a film or skin does not form. Re  Reheat at 350 degrees for 25-35 min until heated thoroughly then garnish with the rest of cheese.

Bon Appetit!


                                           Sheila Fretz


  1. Hi Sheila, thanks for sharing your recipe for gluten free creamed corn. Will the taste different if I use the one with gluten. is gluten dangerous for health?

  2. Gria,
    Gluten is only dangerous for health if you or someone you know is allergic to wheat or has celliacs disease. My little one is allergic to wheat thats why I created the Gluten Free Version.