I've brewed 3 batches of beer with Sugar Creek Malted corn this year:
1) 3.5 gallons:73% 2Row Malt and 17% Sugar Creek Bloody Butcher red malted corn.
2) 5.3 gallons: 75% 2Row Malt and 25% Sugar Creek Amanda white malted corn.
3) 5.3 gallons: 75% 2Row Malt and 25% Sugar Creek Bloody Butcher red malted corn.
All of these beers used Magnum hops for bittering and Willamette at 10 minutes and at flameout. For about 20 IBU's from Beer Smith software.
All of these beers used Lallemand BRY-97 dry yeast.
in my experience they don't taste like a traditional Cream Ale like Little Kings or Spotted Cow. In my opinion you don't get the sweetness like a traditional cream ale. That doesn't make the better or worse just different. It was interesting that everyone that tasted the beers like the #3 beer with 25% red corn and said they could drink it all day long. I liked it but I got a what I thought was a little astringent flavor on the finish. It was not awful by any means. I didn't note it on the 1st brew with 8% less red corn in the recipe. I think my favorite was the white corn I would say I cold drink several pints of it. I need to drink them side by side for comparison. I also liked #1 and could drink several pints of it.