This old fashioned creamed corn recipe is a delicious and easy side dish perfect for any meal. Serve it up in the summer with your barbecues or save it for a holiday feast.
There's nothing like made from scratch creamed corn. It's wonderfully thick and flavorful without being overly sweet. Every bite of this southern style creamed corn is a burst of freshness and texture. In my opinion, it's far superior to the stuff you buy in a can.
This old fashioned cream style corn doesn't take too much to make. Just a few simple ingredients and a little stirring in the pot as the mixture warms and thickens to the perfect consistency. You're going to love serving it with your next meal.
🍯 Why This Recipe Works
- It's customizable. You could make it thinner, thicker, and spicy, or even add in little bell peppers if you wanted! There's so much room for making this recipe your own.
- It's delicious. From the thick and creamy base to the sweet bites of corn kernels and that slight kick of heat from the cayenne, this dish has it all.
- It's easy to make. Using basic ingredients and simple steps, this is a recipe you should have no troubles with.
Whole kernel corn- You can use canned or frozen corn for this recipe. I like to use canned since it's convenient and doesn't take as long to heat up compared to frozen.
Heavy cream- Using heavy cream will give us a richer tasting base.
Cayenne pepper- This is an optional ingredient, but it's one that I think works well. A slight kick of heat really sets this dish apart from the rest.
Flour- You will need some all purpose flour for a binding agent in this recipe. This will help the creamed corn sauce to thicken as it cooks.
For specific ingredients and measurements, please see the recipe card below.
Step 1: In a medium-sized pot over medium heat, mix together the corn, cream, milk, salt, sugar, and cayenne pepper.
Step 2: Stir together occasionally until simmering.
Step 3: In a small bowl, combine the melted butter and flour to become a slurry. Whisk it into the pot until well blended.
Step 4: Continue to stir the creamed corn together until thickened, and then reduce the heat to low and continue cooking until thickened to your desired consistency.
🍴 Recipe Tips
This old fashioned creamed corn recipe can be thickened to your liking by simply cooking it longer if you like it thicker or reducing the cooking time to make it a bit thinner.
You can also reduce the amount of cayenne pepper added or omit it completely if you don't wish to have your corn spiced. We love it with the little kick to it because it adds a great contrast to the sweetness.
Make sure to drain the can of whole kernel corn before use. You can also rinse the corn in water to remove excess salt if desired. Then stir the corn in as requested and follow along with the recipe card.
It should be good in the fridge for up to 4-5 days if stored properly in an airtight container. You can reheat it before eating by placing some in a microwave-safe bowl or in a saucepan over medium heat. Cook until warmed through.
I have not personally tried freezing this recipe, so I am unsure how it will turn out. That said, it should theoretically be fine since the corn is already cooked thoroughly. I would let it thaw overnight in the fridge before trying to reheat it, though as it could curdle the milk to go directly from frozen to cooked.
❤️ More Delicious Side Dish Recipes
If you tried this Old Fashioned Creamed Corn, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Old Fashioned Creamed Corn
- 2 cans (15.25oz ea) Whole kernel corn, drained ($1.00)
- 1 cup Heavy cream ($0.99)
- 1 cup Milk ($0.19)
- 1 teaspoon Salt ($0.10)
- 2 Tablespoon Granulated sugar ($0.01)
- ¼ teaspoon Cayenne pepper ($0.02)
- 2 Tablespoon Butter, melted ($0.18)
- 2 Tablespoon All purpose flour ($0.01)
- In a medium sized pot over medium heat, mix together the corn, cream, milk, salt, sugar, and cayenne pepper.
- Stir together occasionally until simmering.
- In a small bowl combine the melted butter and flour to become a slurry. Whisk it into the pot until well blended.
- Continue to stir the creamed corn together until thickened and then reduce heat to low and continue cooking until thickened to your desired consistency.
- Serve warm.
- Substitute a 20-ounce bag of frozen corn for canned corn.
- Adjust the thickness of this creamed corn by cooking it longer for a thicker texture or less for a thinner one.
- Customize the level of spiciness by reducing or omitting the cayenne pepper, depending on your preference.
- Drain the canned whole kernel corn before using, and rinse it in water to remove excess salt if desired. Follow the recipe instructions.
- Store properly in an airtight container in the fridge, and it should stay good for 4-5 days. Reheat in the microwave or a saucepan until warmed through before serving.