Southern Creamed Corn Recipe

Overhead view of creamed corn for the recipe card.

Southern creamed corn is an old fashioned side dish that's full of sweet country flavor! Corn is combined with honey, cream, and butter and simmered to decadent perfection!

Course Side Dish

Cuisine American - Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 278kcal

Author Marye Audet-White

Equipment

Iron Skillet

Ingredients

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

Storage:

You can make this creamed corn recipe up to 2 days ahead of time, cover it tightly and store in the refrigerator. It will warm up just fine in the microwave or on top of the stove.

Be sure to cover leftovers with plastic wrap or put in an airtight container and refrigerate promptly. It will stay good at least 3 or 4 days.

I don't recommend freezing homemade creamed corn because the texture can change.

Tips

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