This Southern creamed corn recipe is the answer to all your Southern comfort food cravings! Bursting with rich, creamy flavor, this dish is perfect for adding a touch of Southern goodness to any meal.
It's a classic recipe that has graced dinner tables for generations! Make it once and you'll never go back to the canned version again!
It's so yummy and guaranteed to be a hit with your family.
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- You'll love everything about this recipe. Southern creamed corn is incredibly creamy, flavorful, and easy to make. It’s a perfect blend of sweet and savory, making it a delightful addition to any meal.
- Serve this side dish at family dinners, holiday gatherings, or as a comforting side for your favorite Southern meals. It's versatile enough for any occasion.
- Blending some of the corn mixture in the blender and then adding it back in to the creamed corn adds creaminess without extra fat or calories.
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 is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This southern creamed corn recipe is made with simple, everyday ingredients.
📖 Variations
- Cheesy. Stir in some shredded cheddar or parmesan for an extra layer of richness.
- Spicy. Add diced jalapeños, chiles, mashed chipotles, or a pinch of cayenne pepper for a spicy kick.
- Bacon. Mix in crumbled cooked bacon for a savory, smoky flavor. Or, substitute bacon grease for half the butter. Or both!
- Onions. Saute diced onions and add to the corn mixture.
- Sugar. Use sugar or brown sugar in place of honey.
- Savory. Add a pinch of cumin
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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 about a cup of the corn and blend to a liquid in the blender. Stir it into the corn mixture and serve hot.
🤫 Cook's secrets -
For an extra depth of flavor, use a mix of fresh and frozen roasted corn. I think this combination gives a perfect balance of sweetness and texture.
🍴 Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
🥫 How to store leftovers
Store any leftovers creamed corn in an airtight container or covered with plastic wrap. It will stay good in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to maintain the creamy consistency.
I don't recommend freezing homemade creamed corn because the texture can change.
Marye's Tip o' the day
For an even richer flavor, try adding a splash of chicken broth or a tablespoon of cream cheese to the mixture as it simmers. This adds an extra layer of creaminess and depth to the dish.
💭 Things to know
- 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.
- Using fresh corn will give the dish a sweet, crisp texture, but frozen corn works perfectly if you're in a pinch.
- Adjust the honey/sugar to your taste preference; some people like their creamed corn sweeter, while others prefer a more savory profile.
- 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
Have other questions? Ask me in the comments!
Absolutely! You can make it a day in advance and simply reheat it before serving.
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
🍽️ Serve with...
Dr Pepper bbq ribs are deliciously saucy and this cream style corn a brings soothing creaminess.
When I was growing up creamed corn and fried catfish happened a lot on the weekends.
It's delicious with grilled chicken, too.
🍽️ Repurpose leftovers
- Corn Fritters: Mix the creamed corn with some flour, an egg, and a bit of baking powder. Fry spoonfuls of the mixture until golden brown.
- Cornbread: Stir the creamed corn into your favorite cornbread batter for a moist, flavorful twist. Or, use it in this easy creamed corn cornbread recipe.
- Use it in this chicken corn chowder recipe.
📞 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!
This Southern side dish is a must-try recipe that brings a touch of comfort and tradition to any meal.
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.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Creamed Corn Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
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.
- You can use frozen or fresh corn cut from the cob.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published October 21, 2015. Last updated June 4, 2024, for improved editorial content and to fix errors.
Sherry says
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 says
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 says
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 says
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 says
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 says
You can't go wrong with a good creamed corn! It's a classic for a reason!
Marye Audet says
Absolutely! I could just eat it all by itself.
jenn says
I love all the spicy elements in there! Consider the source, right!? 🙂
Dorothy at Shockingly Delicious says
This looks so good I am putting it on my Thanksgiving side dish menu!
Manila Spoon (Abby) says
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!