This classic southern recipe is has graced dinner tables for generations! Make it once and you'll never go back to the canned version again!
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❤️ Why you'll love it
- Southern creamed corn so easy to make and it doesn't take much time.
- It's a great way to change up plain corn.
- Its creamy comfort food vibe is delicious with all kinds of meats and poultry.
If you've never had homemade creamed corn before you are in for a treat! The canned versions can't compete with the fresh flavor and creamy goodness of this recipe!
This is one of those southern recipes that brings back happy memories with each bite! The whole family will love it!
🧾 Ingredients
This southern creamed corn recipe is made with simple, everyday ingredients.
🔪 Instructions
- 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 a cup or so of the corn and blend to a liquid in the blender. Stir it into the corn mixture and serve hot.
🥫 Storage
You can make this creamed corn recipe up to 2 days ahead of time, cover it tightly and store in the refrigerator. It will warm up just fine in the microwave or on top of the stove.
Be sure to cover leftovers with plastic wrap or put in an airtight container and refrigerate promptly. It will stay good at least 3 or 4 days.
I don't recommend freezing homemade creamed corn because the texture can change.
📖 Variations
- Substitute bacon grease for half the butter
- Sprinkle crisp, crumbled bacon on top just before serving
- Add finely chopped jalapenos to taste
- Saute diced onions and add to the corn mixture
- Use sugar or brown sugar in place of the honey
- Add a pinch of cumin
💭 Tips
Expert Tip: You can cut the fat by using all evaporated milk but it won't be as creamy.
- Add just half the honey and then add more if needed after the dish is finished. Since honey is a natural product the sweetness and strength can vary from one time to the next.
- Add more cream as needed to get the consistency you like.
- Frozen whole kernel corn works better than canned corn.
- If it's not quite creamy enough blend up a little more corn and stir it in.
- You can use frozen or fresh corn cut from the cob.
- You may need to add a bit more milk or cream when you warm up the leftovers.
👩🍳 FAQs
Yes. You can substitute non-dairy milk but it won't be as creamy.
Homemade cream style corn is made with regular corn that's been simmered in milk and then partially blended to create a creamy texture.
📚 Related recipes
Sometimes I think side dishes are the best part of the meal!
- Southern fried apples are considered a side dish but they taste like a dessert.
- Crockpot mac & cheese is creamy and so easy to make!
- Candied yams are a Thanksgiving classic.
🍽️ Serve with...
Wondering what goes with creamed corn? This is a great side dish that's perfect with:
- Glazed Meatloaf is moist and meaty with a sweet tangy glaze.
- Deviled Chicken is a vintage recipe that has so much flavor your family will love it!
- BBQ Chicken Breast is wrapped in bacon and brushed with barbecue sauce. So good!
Restless Chipotle recommends...
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📞 The last word
Southern Creamed Corn is flat out comfort food. Sweet, salty, and soothingly creamy this dish is one that your family will love.
It definitely belongs on the holiday dinner table but don't save it for special occasions! Use frozen corn if you can't get fresh sweet corn so that you can have it all year long.
I really love substituting bacon drippings for some or all of the butter. It gives it an extra good flavor and you can garnish the top with crisp bacon crumbles!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Southern Creamed Corn Recipe
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Ingredients
- 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
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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 just half the honey and then add more if needed after the dish is finished. Since honey is a natural product the sweetness and strength can vary from one time to the next.
- Add more cream as needed to get the consistency you like.
- Frozen whole kernel corn works better than canned corn.
- If it's not quite creamy enough blend up a little more corn and stir it in.
- You can use frozen or fresh corn cut from the cob.
- You may need to add a bit more milk or cream when you warm up the leftovers.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published October 21, 2015. Last updated November 9, 2022 for editorial content.
Sherry
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!
Macinsetex
Concerning the dried chili; might one assume one removes the stem, then opens the chile to scrape out the seeds? Additionally, a quick stovetop roast might enhance the over all character of the chili. What say you? The combination of ingredients are next to genius. On my rotation!
Marye Audet
I usually don't take the time to do all of that. I just toss the whole chili in. You could take the seeds out if you want but they usually don't escape the pod, either. If you wanted to take the time I am sure it would be delish!
Wanda Schelling
Your recipe calls for one 4 oz can of chiles. I live in Texas and we have probably 10 different kinds of chiles in cans. I wanted to know what type your recipe calls for. We have jalapeno, guijillo, ancho, etc in cans.
Thanks and look forward to trying this recipe!
Marye Audet
I live in Texas, too. Have for most of my life. It doesn't matter which chiles you use -- just whatever you like best. 🙂
Sabrina @ Dinner, then Dessert
You can't go wrong with a good creamed corn! It's a classic for a reason!
Marye Audet
Absolutely! I could just eat it all by itself.
jenn
I love all the spicy elements in there! Consider the source, right!? 🙂
Dorothy at Shockingly Delicious
This looks so good I am putting it on my Thanksgiving side dish menu!
Manila Spoon (Abby)
Oh I how I love creamed corn and love to use it with chicken as we do in Manila. Love the spicy kick here - delish!