Brookville Hotel Creamed Corn Recipe (Famous Kansas Style!)

Discover the legendary creamed corn that made Brookville Hotel in Kansas famous! This rich, velvety side dish transforms simple frozen corn into restaurant-quality comfort food using heavy cream and a few pantry staples. Perfect for elevating any meal, this gluten-free recipe proves that the best comfort foods often have the simplest ingredients.

homemade Brookville Hotel creamed corn in a blue serving dish

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Why This Recipe Works

This recipe comes from the legendary Brookville Hotel in Abilene, Kansas, which served family-style fried chicken dinners since 1915. The secret lies in using heavy whipping cream instead of milk or half-and-half, creating that signature rich, luxurious texture. The cornstarch slurry technique ensures perfect thickening without lumps, while the touch of sugar balances the natural corn flavors beautifully.

Ingredients

Simple Pantry Staples:

  • Frozen corn – Provides consistent texture and often superior nutrition to fresh corn
  • Heavy whipping cream – Creates the signature rich, velvety base (don’t substitute!)
  • Salt – Enhances the natural corn sweetness
  • Sugar – Balances flavors and adds subtle sweetness
  • Cornstarch – Thickens the cream to perfect consistency
Brookville Hotel Creamed Corn ingredients

How to Make Creamed Corn with Frozen Corn

  1. Place salt, sugar, cream, and corn in a saucepan.
    corn and cream in a saucepan
  2. Bring to a boil then reduce to low and simmer.
  3. Combine cornstarch with cream and add the mixture to the saucepan, stirring constantly.
  4. Cook until creamed corn is thickened.

It comes out thick and creamy, and what’s more, it’s gluten-free. Creamed corn, even outside of Kansas, never tasted so good.

homemade Brookville Hotel creamed corn in a blue serving dish

Chef’s Notes

The quality of your cream makes all the difference in this recipe. Heavy whipping cream is essential for the authentic Brookville Hotel texture and flavor. Don’t be tempted to use lighter dairy products, as they won’t provide the same rich, luxurious result.

Storage & Reheating Instructions

  • Reheating Tips: Warm gently over low heat, stirring frequently. If the mixture seems thick after storage, add a splash of cream.
  • Refrigerator Storage: Store in airtight containers for 3-5 days. The cream base stays well, and the flavors improve overnight.
  • Freezing Method: Fill freezer bags halfway and lay them flat for efficient storage. They freeze well for up to 3 months.

Want some more ways to serve corn? Try these recipes!

Favorite Holiday Side Dish Recipes

Be sure to check out more easy side dish recipes and the best restaurant copycat recipes right here on CopyKat.com!

homemade Brookville Hotel creamed corn in a blue serving dish

Brookville Hotel Creamed Corn – Famous Kansas Recipe

Rich, creamy corn made with frozen corn and heavy cream. This famous Kansas restaurant recipe is surprisingly easy and absolutely delicious!
4.84 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: Brookville Hotel Creamed Corn, Creamed Corn
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 223kcal

Ingredients

  • 2 1/2 pounds frozen corn thawed
  • 3/4 cup whipping cream
  • 1 teaspoon salt
  • 3 teaspoon sugar
  • 2 teaspoons cornstarch

Instructions

  • Add salt, sugar, cream (reserve a bit to smooth out cornstarch) to corn bring to a boil, reduce to low or simmer. Thicken with cornstarch and reserved cream. Heat to desired thickness.

Nutrition

Calories: 223kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 306mg | Potassium: 433mg | Fiber: 3g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 10.3mg | Calcium: 20mg | Iron: 1mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

    • Dave Bollman

      2.5 lb corn
      20 tsp or a little less than 7 TBS Sugar
      1.5 C heavy cream
      1/3 C Heavy cream + 2 TBS corn starch
      1 tsp salt
      Heat corn in hot water
      mix cold cream and cornstarch
      Bring cream and sugar to boil
      Add cream cornstarch slurry.
      Stir until thick/snotty
      Incorporate drained corn
      This is the current version

4.84 from 6 votes (2 ratings without comment)

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