Southern Style Creamed Corn is nothing like its canned counterpart, using fresh sweet corn and luscious cream to become an amazing side dish. Southern Creamed Corn is indulgently decadent, perfect for the holidays, Sunday family dinners, and even your average weeknight.
You might love our Dutch Oven Honey Glazed Carrots and Cranberry Cashew Broccoli recipes, both holiday-worthy and busy weeknight approved side dishes.
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If you love creamed corn, then grab a large skillet and make this delicious southern creamed corn recipe.
What is creamed corn?
Creamed corn is a classic side dish that often finds itself on the holiday table with other southern recipes like collard greens. But to properly explain why this is the best creamed corn, we first have to clarify between the fresh version or the can version.
The canned version is dairy free. Creamed is a process not an ingredient much like corned, as in corned beef, is a process not an ingredient. Creamed in this instance is the milky substance extract from the corn cob.
But in this southern version, it means heavy cream. Sure we’ll still extract the milky corn pulp but that’s only for flavor, not for richness or decadence.
Recipe ingredients:
- Corn — Can't use fresh summer corn, then use frozen corn or even canned corn. Drain the canned corn well. If using frozen corn, thaw overnight in the refrigerator.
- Dairy — heavy cream, milk, and butter. We recommend whole milk. We used salted butter, but using salted butter is fine.
- Seasonings — salt, pepper, and granulated sugar (to enhance the natural sweetness of regular corn.
- Onions — we used both a yellow onion and green onions.
- Flour — all purpose flour is used as a thickening agent. For a gluten free dish, see adaptations and variations below.
How to make southern style creamed corn
Step 1 — Remove the husks and silks from the corn. For stability cut one end the cob so it is flat. Place it in a large bowl. Using a sharp knife, slice the kernels off the cob. Once all the kernels have been removed, use the back side of the knife and scrape the cob, releasing the pulpy, milk-like liquid. Mince the onion and cut the green onion, separating the green and white parts, set them aside.
Step 2 — Add the flour, sugar, salt, and black pepper to a small bowl. Stir it all together.
Step 3 — Stir in the seasoned flour mixture into the corn until it is all lightly coated.
Step 4 — Pour in the heavy whipping cream and milk. Stir well.
Step 5 — Put the cast iron skillet over medium heat, add the butter and sauté the onion and white parts of the green onions until softened, about 2 minutes.
Step 6 — Pour the corn mixture into the skillet and let it simmer, stirring frequently, for 30 minutes, or until the corn is cooked through and the cream has reached the desired consistency and creamy texture. Taste for salt and pepper. Serve hot and serve immediately!
Adaptations and variations for homemade creamed corn
Bacon — chop and fry bacon and add it during the final moments of cooking. Swap out the butter for the bacon grease.
Corn — Can't use fresh summer corn, then use frozen corn or even canned corn. Drain the canned corn well.
Heat — Add a dash or two of your favorite hot sauce. Or stir in some ground cayenne or chipotle pepper.
Mix-ins — stir in some finely diced bell pepper or roasted red peppers. Parmesan cheese is also a good option for cheesy creamed corn.
Gluten free — swap out the flour and use 8 oz of cream cheese. Melt the cream cheese after sauteing the onions before adding the corn and cream. Or omit the flour and reserve about a quarter cup of heavy cream or milk and whisk in a tablespoon of cornstarch. After the corn has been simmering for 10-15 minutes, stir in the cornstarch slurry and finishing cooking.
Recipe FAQs
Store any leftover creamed corn in an airtight container for up to 4 days.
Reheat leftovers in a sauce pan over medium-low heat. It will have a thick consistency coming out of the refrigerator. As it warms, it will become creamy again. If needed, add a tablespoon or two of milk or heavy cream.
We do not recommend freezing it. The corn would be find, but the dairy in this dish has a tendency to separate after being frozen.
Our favorite tools to make Southern Style Creamed Corn!
Lodge Blacklock 12" Cast Iron Skillet
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BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning
Buy Now →Other Related Side Dish Recipes
If you tried this Southern Style Creamed Corn or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Southern Style Creamed Corn
Equipment
- 12-inch cast iron skillet
Ingredients
- 8 ears corn on the cob
- 1 ½ tablespoon onion finely minced
- 2 green onions chopped and separated
- 2 tablespoon butter
- 1 ½ tablespoon flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon sugar +/- to taste
- 1 cup heavy cream
- ½ cup whole milk
Instructions
- Remove the husks and silks from the corn. For stability cut one end the cob so it is flat.
- Place it in a large bowl. Using a sharp knife, slice the kernels off the cob.
- Once all the kernels have been removed, use the back side of the knife and scrape the cob, releasing the pulpy, milk-like liquid.
- Mince the onion and cut the green onion, separating the green and white parts, set them aside.
- Add the flour, sugar, salt, and pepper to a small bowl. Stir it all together.
- Stir in the seasoned flour mixture into the corn until it is all lightly coated.
- Pour in the heavy whipping cream and milk. Stir well.
- Heat the skillet over medium heat and add the butter, once melted sauté the onion and white parts of the green onions until softened, about 2 minutes.
- Add the corn mixture to the skillet and simmer, stirring frequently, for 30 minutes, or until the corn is cooked through and the cream has reached the desired consistency.
- Garnish with the reserved green portion of the green onions and serve.
Notes
Adaptations and variations
Bacon — chop and fry bacon and add it during the final moments of cooking. Swap out the butter for the bacon grease. Corn — Can’t use fresh summer corn, then use frozen corn or even canned corn. Drain the canned corn well. Heat — Add a dash or two of your favorite hot sauce. Or stir in some ground cayenne or chipotle pepper. Mix-ins — stir in some finely diced bell pepper or roasted red peppers. Parmesan cheese is also a good option. Gluten free — swap out the flour and use 8 oz of cream cheese. Melt the cream cheese after sauteing the onions before adding the corn and cream. Or omit the flour and reserve about a quarter cup of heavy cream or milk and whisk in a tablespoon of cornstarch. After the corn has been simmering for 10-15 minutes, stir in the cornstarch slurry and finishing cooking.Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
D
Excellent corn dish!
Sharon
I love creamed corn and have never tried creamed corn made from scratch. I'm so excited to try your recipe! I don't have a cast iron pan but do you think an enamel coated pot like a le creuset work?
Ned Adams
Oh I’m so excited for you to try this recipe! If you don’t have a cast iron skillet, this will absolutely work just the same in an enameled dutch oven.
Sara Welch
Enjoyed this with dinner and it was a savory success! Turned out easy, creamy and delicious; the best way to enjoy corn, indeed!