This Classic Creamed Corn Recipe is the perfect side dish for just about any occasion. From a summer cookout with friends to a Holiday celebration with loved one, this easy side dish can be ready in just minutes!
Why You’ll Love This Recipe
- CLASSIC TASTE – Everyone loves an old fashioned recipe that has been around for ages! It’s just pure, simple comfort food.
- VERSATILE – Creamed corn goes with just about any meal and any occasion. From a formal holiday meal to a casual fun summer cookout. This is a great recipe to always have on hand!
- EASY – With only a couple of common pantry ingredient and 15 minutes from start to finish, this is a super fast and easy recipe!
Classic Creamed Corn Recipe
Often times, the side dish is actually my favorite part of the meal. This happens a lot of Thanksgiving, I’m really not a HUGE fan of turkey, but I love all those green bean casseroles, Scalloped Potatoes, and Biscuits! Those are the dishes that I often go back to gets seconds on!
So, here at Bubba Pie, we are always on the lookout for some great side dishes to go along with our main courses. One classic side dish that always stands out is Creamed Corn. This southern staple is creamy, sweet and comforting. And is it incredibly quick and easy to make all in one pan on your stovetop. Yes, it’s a great holiday side dish, but goes great with chicken, pork, beef or any main dish!
How To Make Creamed Corn
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
Creamed Corn Ingredients
- BUTTER – Unsalted butter. We recommend a higher quality butter for this dish.
- FLOUR – Any all purpose flour will do. If you want to make this dish gluten-free, you can always use Gluten Free Flour.
- SALT
- HALF AND HALF -If you absolutely need to, you can sub for 2% milk. But it just won’t be as yummy! Alternatively, you can also use heavy cream to make this a little richer and thicker.
- WHITE SUGAR – This is the secret ingredient of creamed corn. It’s what gives it that subtle addictive sweetness.
- FROZEN CORN -Canned corn can work too. Just make sure that you drain it thoroughly.
Can You Use Fresh Corn For Creamed Corn?
Yep! Especially if it is the middle of summer and you’ve got some fresh corn on the cob, put it to good use! Just slice the corn kernels off the cob and put it into the recipe. Fresh Corn will most certainly take more time to cook than frozen or canned corn. So you will need to adjust the cooking time.
Storage, Freezing and Leftovers
Store leftovers in your refrigerator in an airtight container. This dish reheats just find in the microwave.
Yes, you can freeze creamed corn. Just allow it to fully cool and put in a freezer safe container. Store in your freezer for up to 3 months. Allow to thaw in your fridge overnight.
Notes and Variations
- SEASONINGS – This is one of those recipes that can be seasoned to your preference. I’d definitely have salt and pepper available to your guest for them to use if needed. If you want to add a little complexity to the flavor, you could sprinkle a little nutmeg into the corn mixture. Or, if you want to add some heat, go for some cayenne pepper. Adding some nice crispy bacon to the completed recipe just before serving may also be something worth trying!
- GARNISH – We put some parsley on top of our recipe to add a little color. Or simply some ground black pepper. It would also be nice to have some parmesan cheese out for your guests to sprinkle on if they’d like. Putting scallions on top would also be a great idea!
- WHAT IF MY SAUCE IS TOO THIN? – Many times, you can just keep cooking the creamed corn over a low heat and it will thicken up on it’s own. If needed, you can make a cornstarch slurry by combining equal parts cornstarch and water. Slowly add it until you get the desired consistency.
I hope you love this Homemade Creamed Corn Recipe. Let me know how it works out for you in the comment! Enjoy!
ALSO CHECK OUT OUR RECIPES FOR:
Classic Creamed Corn Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1 cup half and half
- 1 tablespoon white sugar
- 1 package 16 oz, frozen corn
Instructions
- In a saucepan, melt butter over low heat.
- Stir in flour, salt and half and half.
- Heat over medium heat, whisking constantly until mixture begins to thicken and bubble.
- Stir in corn and sugar and continue to heat over medium low, stirring frequently until corn is no longer frozen and mixture is hot.
Comments & Reviews
Shauna says
This is FABULOUS!!! A super easy inexpensive way to jazz up corn. I used canned and would serve this to company it’s that good!
Kathy says
Thank you! I am so happy you enjoyed our recipe!
Liz says
I am a southern cook, but thought I would try this. For me it was way to milky tasting. I prefer using water. It is all in your taste.
Deb says
Water would not turn out the same. Never heard of anybody replacing cream or milk with water. The whole idea of this recipe is the creamy texture. Our recipe bakes it, instead of boiling.
Patti Page says
Loved the Creamed Corn recipe!
Thank you Again!
Kathy says
Thanks for the review and kind words!
Amber says
Delicious! I was hungry for traditional baked corn but I had supper on two sheet pans and didn’t have room in the oven. Pinterest to the rescue! I used brown rice flour and used 3 Tbs because my corn was home frozen and more juicy than bought. Delicious! The whole family loved it. I will make it again.
Kathy says
Yay! Thanks so much for the kind comment!
Patti says
Made this for dinner last night, so delicious’
Debbie says
Making mine in the crock pot
Katherine says
Love it and super easy!
Kathy says
So happy it worked out!
Debra Packenham says
I love the recipes. Bubba Pie is amazing. I will be making so many recipes. Thank you.
Kathy says
Thanks for the kind words!
Carla says
I’ve made this a few times but I took it to a potluck last night and it was a huge hit. I added a bit of cayenne to it. So delicious!!
Kathy says
Great call to add a little heat!
Jenn says
As I pull this up again this year for a Thanksgiving side dish I just wanted to say it’s become a staple at the Turkey table! YUMMMM!!!
Kathy says
Thank you for coming back every year and making our recipe. I love that we can be a small part of your family’s table.