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.
🥘 Ingredients
- Whole kernel corn: You can use canned or frozen
- Heavy cream
- Milk
- Salt
- Sugar
- Cayenne pepper
- Butter
- Flour
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Medium sized pot
- Measuring cups
- Measuring spoons
- Serving spoon
🍴 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.
💭 FAQs
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.
🔪 Instructions
Check out how to make old fashioned creamed corn with these simple step-by-step instructions:
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.
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📖 Recipe
Old Fashioned Creamed Corn
Equipment
- Medium-sized pot
- Serving spoon
Ingredients
- 2 cans (15.25oz) whole kernel corn, drained ($1.00)
- 1 cup heavy cream ($0.99)
- 1 cup milk ($0.19)
- 1 teaspoon salt ($0.10)
- 2 Tablespoon sugar ($0.01)
- ¼ teaspoon cayenne ($0.02)
- 2 Tablespoon melted butter ($0.18)
- 2 Tablespoon flour ($0.01)
Instructions
- 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.
Notes
Recipe Tips
- You can use (1) 20 ounce bag frozen corn instead of canned corn.
- 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.
Using Canned Corn
- 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.
Storage
- 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.
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