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.
Recipe: $3.32 | Per Serving: $0.42 | Servings: 8
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. I see to only buy that to make our Cornbread Bundt Cake.
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.
For more corn-tastic recipes, check out my Jiffy Cornbread With Cake Mix, Jiffy Banana Cornbread, and Cornbread Tamale Pie.
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🍯 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.
🥘 Ingredients
Ingredient Notes:
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.
If you still have canned corn on hand, be sure to use them up in our Easy Canned Corn Recipe and Air Fryer Canned Corn.
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.
🔪 Instructions for Old Fashioned Creamed Corn
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.
Serve warm.
🍴 Recipe Tips
Adjusting Thickness- To customize the thickness of the creamed corn, adjust the cooking time accordingly. Cook longer for a thicker consistency or reduce the cooking time for a thinner texture.
Controlling Spice Level- Modify the amount of cayenne pepper or omit it entirely based on your preference. While the spice adds a pleasant contrast to the sweetness, adjust according to taste preferences.
💭 Recipe 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.
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 Cream Corn, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Old Fashioned Creamed Corn
Ingredients
- 2 cans (15oz) whole kernel corn, drained ($1.28)
- 1 cup heavy whipping cream ($1.49)
- 1 cup milk ($0.20)
- 1 teaspoon salt ($0.01)
- 2 Tablespoon granulated sugar ($0.05)
- ¼ teaspoon cayenne pepper ($0.02)
- 2 Tablespoon butter, melted ($0.25)
- 2 Tablespoon all purpose flour ($0.02)
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
- 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.
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