Brookville Hotel Creamed Corn Easy Copycat Recipe
When the Brookville Hotel in Abilene, Kansas, served family-style fried chicken dinners starting in 1915, the creamed corn was always the side dish that kept guests coming back. This Brookville Hotel creamed corn easy copycat recipe captures that same rich, velvety texture using frozen corn, heavy whipping cream, and a handful of pantry staples. Heavy cream gives the dish a silky consistency that lighter dairy products simply cannot match, and a cornstarch slurry brings everything together quickly without lumps. The whole dish comes together in one saucepan and is naturally gluten-free.
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What sets this recipe apart from standard creamed corn is the exclusive use of heavy whipping cream. Most home recipes call for milk or half-and-half to cut calories, but that substitution fundamentally changes the texture. Heavy cream produces a thick, glossy, spoonable dish rather than a thin, watery one.
Frozen corn makes this recipe accessible year-round without sacrificing quality. Frozen corn is harvested and frozen at peak ripeness, which means it often has more consistent sweetness and texture than fresh corn that has sat in a store for several days.
Why this recipe works
Heavy whipping cream has a fat content of at least 36 percent, which is what gives this dish its characteristic body. When heated, the fat molecules in the cream bind together, creating a sauce that coats the corn evenly and maintains its consistency without requiring much additional thickener. Milk and half-and-half lack sufficient fat to achieve this on their own.
The cornstarch slurry (cornstarch mixed with a small amount of cold cream before adding it to the hot pan) prevents lumps. Cornstarch granules need to be fully dispersed in cold liquid before they are exposed to heat, or they will seize up and clump. Mixing them with cream first ensures they distribute evenly and thicken the dish smoothly.
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 the perfect consistency
How to Make Creamed Corn with Frozen Corn
- Place salt, sugar, cream, and corn in a saucepan.
- Bring to a boil, then reduce to low and simmer.
- Combine cornstarch with cream, then add the mixture to the saucepan and stir constantly.
- 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.
Take a look at my Brookville Hotel coleslaw recipe to serve along with the corn.
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!
- Rudy’s Creamed Corn
- Creamed Corn Casserole
- Cheesy Creamed Corn
- Indian Corn Casserole
- Air Fryer Corn on the Cob
- Grilled Corn on the Cob
- Old Bay Corn on the Cob
- Copycat Chipotle Corn Salsa
- Cornmeal Mush Recipe
- Sedona White Corn Tortilla Soup
Favorite Holiday Side Dish Recipes
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Brookville Hotel Creamed Corn – Famous Kansas Recipe
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.
can you freeze it
Yes, you can freeze it in an air tight container for about 3 months.
My fam loved the corn. Will be making it again.
Just like the hotel…now I need the chicken!
Doesn’t seem to be enough cream for the amount of corn…..the corn tasted great, not creamy enough
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
This is wonderful I loved the thickness of it. I will be making this again soon! The kids loved it.