Gluten Free Creamed Corn-Like Grandma Used to Make

Update June 24, 2017

One of my earliest memories as a young girl was my Grandma’s creamed corn.  I love it!  

As the eldest of five siblings, all close in age, I spent a lot of time at Grandma’s house.

When Grandma was a young cherub-faced girl, she lived in Lewiston, Idaho on the family farm during the eve of the agricultural industrial revolution.

Milk was in abundance and because there was little or no refrigeration, it had to be used up.  

I remember Grandma’s stories about the creative and clever ways milk was used on the farm.  After trading milk for any goods they might need, selling it in the local market place, providing for less fortunate neighbors, feeding livestock and barn cats, and making butter from the cream . . .

. . . there was still milk left over.

Nothing went to waste on the farm.  So, her mother “creamed” everything!

And so did Grandma.

A memorable breakfast with Grandma and Grandpa on a workday morning in the old kitchen of their ornate Victorian home was creamed oatmeal.   Grandma made the best coffee.  While she and Grandpa drank theirs touched with a bit of cream, I enjoyed a little coffee in my cup of milk.

Snack time always came with a glass of ice cold milk.  Desserts were usually served alamode or with a glass of milk.  Warm milk cured insomnia and buttermilk settled upset tummies.  Chocolate milk was a frequent treat on warm days as was hot cocoa during the coldest winter months.

Despite the terrible poverty of the Great Depression and early married years, and ongoing hardship and hard work through most of her adult life, Grandma remained extremely healthy and lived well into her nineties.  I attribute her longevity partially to her positive mental attitude and mostly to her "creamed" farm diet.

I was not blessed with Grandma’s robust health and was a sickly child, catching every little and big “bug” that came along.  Well into my adulthood I discovered how allergic I was to the “creamed” farm diet of my youth.

Not willing to give up the nostalgia, nor the wholesome goodness of homemade comfort food, I worked to blend the old with the new.

Thus was born my quick and easy cream style corn recipe.  

With just the right balance of salty sweetness, this silky smooth side-dish is deliciously bright and will complement any meal.

Here’s how to make my cream corn recipe . . .

Gluten Free Creamed Corn

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Time:  15 minutes

Servings:  About 4 2/3 cup each


  • 2 tablespoon butter
  • ¼ teaspoon sea salt
  • ½ teaspoon potato starch
  • 1 teaspoon maple syrup
  • ½ cup milk (or milk substitute)
  • 12 ounces bag frozen organic corn kernels


  1. In a medium saucepan, melt butter over medium-high heat.
  2. Stir in salt and potato starch until roux forms, about 1 minute.
  3. Add maple syrup and milk, stirring constantly until thickened and bubbling.
  4. Stir in frozen corn.
  5. Reduce heat to medium and cover saucepan.
  6. Stir occasionally
  7. Simmer until corn is heated through, about 8 minutes.
  8. Serve steaming hot.

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