Southern creamed corn is the kind of dish that doesn't need fanfare-it just needs butter and a big spoon. Every Southern table worth its salt has a version of it, simmered slow until sweet corn and cream get to whisperin' secrets to each other. It's not fancy. Not fussy. Homemade creamed corn is just the kind of comfort food that shows up at Sunday dinners, fish fries, and the kind of holidays where somebody inevitably ends up snoring on the couch.
Table of Contents
- 🗝️ Why this Southern creamed corn recipe works
- My husband loves it.
- 🧾 Ingredients you'll need
- 📖 Recipe
- 🔪 How to make creamed corn step by step
- 🤫 Cook's secrets -
- 👩🍳 FAQs about homemade creamed corn
- 📚 If butter's involved, it counts as a vegetable-try these easy corn recipes next
- 🍽️ Serve creamed corn with...
- 💬 Comments
🗝️ Why this Southern creamed corn recipe works
This easy creamed corn recipe works because it keeps things simple-real ingredients, real flavor, and no shortcuts. Fresh (or frozen) corn simmers in cream and butter until it thickens into something rich enough to make Grandma proud. A quick whirl in the blender gives it that velvety, old-fashioned "cream-style" texture without any canned nonsense. It's the kind of side dish that shows off without trying-sweet, savory, and unapologetically Southern.
🧾 Ingredients you'll need
Simple Southern staples-corn, cream, butter, and a touch of honey-come together to make magic. No shortcuts because it's so easy it doesn't need any, just rich, silky comfort in a skillet. Smells like a holiday kitchen in full swing!
- Corn - Fresh is fabulous, but frozen works like a charm. Try using part frozen fire roasted corn. Just skip the canned stuff-it's too soft.
- Heavy cream - For that silky, stick-to-your-spoon texture we all secretly live for.
- Evaporated milk - Adds old-fashioned richness without making it too heavy.
- Butter - Real butter. Don't even think about margarine; we're not savages.
- Flour - Just enough to thicken everything up nice and cozy.
- Salt & pepper - Season with your heart (and then a little more salt).
- Honey - Brings out the natural sweetness of the corn without turning it into dessert.
This free southern creamed corn kitchen cheat sheet has extra tips, detailed storage information, more FAQs, variations, and a slew of other stuff. Click to download.
📖 Recipe
Southern Creamed Corn Recipe
Print Pin Recipe Rate RecipeIngredients
- 2 tablespoons flour
- ½ teaspoon kosher salt
- 3 cups corn kernels, fresh or frozen corn works best
- ½ cup heavy cream
- 1 cup evaporated milk
- ¼ cup butter
- 1 tablespoon honey, more or less to taste
- Pepper to taste
- Smoked paprika to garnish
- Butter for the top of each serving
Instructions
- Mix the corn, salt, pepper, and flour in a large mixing bowl. Set aside.
- Add the heavy cream, evaporated milk, and honey to a heavy skillet.
- Bring to a simmer over medium heat.
- Add the butter and stir until it melts.
- Add the corn mixture and simmer, stirring, for about 10 to 15 minutes or until it thickens up and gets creamy.
- Take out about 1 cup of the mixture and place it in the blender.
- Blend until smooth.
- Stir it back into the pan with the rest of the corn.
- Taste and adjust seasoning.
- Add a little butter to each dish before serving.
Notes
- Cut the fat by using all evaporated milk but it won't be as creamy.
- Add more cream as needed to get the consistency you like.
- Frozen whole kernel corn works better than canned corn.
- You can use frozen or fresh corn cut from the cob.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make creamed corn step by step
This one comes together fast-just simple ingredients, a skillet, and a little patience while the cream thickens and the corn turns silky. No fancy tricks, just pure Southern comfort.
- Mix corn, flour, and salt in a large bowl.
- Turn the stove on to medium heat and bring the cream, honey, butter, and evaporated milk to a simmer in a large skillet.
- Add the corn mixture and simmer, stirring often, about 15 minutes or until creamy.
- Remove about a cup of the corn and blend to a liquid in the blender. Stir it into the corn mixture and serve hot.
🤫 Cook's secrets -
For an extra depth of flavor, use a mix of fresh and frozen roasted corn. I think this combination gives a perfect balance of sweetness and texture.
👩🍳 FAQs about homemade creamed corn
Got questions? You're not the only one. Here's the scoop on the most common creamed corn conundrums so your batch turns out rich, creamy, and downright irresistible every time. For more FAQs download the free kitchen cheat sheet above.
Absolutely! You can make it a day in advance and simply reheat it before serving.
Homemade cream style corn is made with regular corn that's been simmered in milk and then partially blended to create a creamy texture.
Usually it's because the heat was too low or it didn't simmer long enough to thicken. You can fix it fast-just keep cooking a few more minutes or blend a little extra corn to naturally thicken it back up.
Have other questions? Ask me in the comments!
📚 If butter's involved, it counts as a vegetable-try these easy corn recipes next
If you're already elbows-deep in the good stuff, don't stop now. Keep that skillet humming with more creamy, cozy Southern favorites: my Southern Corn Pudding that tastes like church potluck nostalgia, the spicy-sweet Jalapeño Popper Corn Salad that wakes up any barbecue plate, and a hearty bowl of Hatch Chile Corn Chowder that'll make you forget it's technically not a side dish.
🍽️ Serve creamed corn with...
This Southern creamed corn goes with just about anything worth licking off a plate-tangy Dr Pepper BBQ ribs, golden fried catfish, or a simple grilled chicken breast on a summer evening. It's the kind of side that makes a meal feel like Sunday supper, no matter what day it is.
This southern creamed corn recipe isn't just comfort food-it's a statement. Sweet, salty, and smooth as a Sunday sermon, it's proof that butter and cream can solve most of life's troubles. Now, some folks say it's just for holidays. Bless their hearts. I keep a bag of frozen corn in my freezer year-round because there is no wrong time for something this good.
If you've got a jar of bacon drippings hiding in the fridge, put it to work. A little of that smoky gold turns this simple dish into something downright unforgettable. Garnish it with crisp bacon crumbles if you're feeling fancy-or don't. Either way, it'll have the whole table quiet except for the sound of spoons scraping the bowl.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Sherry says
I just finished cooking it exactly as you said. Into the refrigerator and out to be warmed up in time for Christmas brunch. My husband loves it. Merry Christmas to all and a very safe, healthy, blessed new year!