Anita and I just love sweet corn from My Dad’s Sweet Corn, a farm in nearby Tipton, Indiana. When Anita asked that I make a traditional Southern creamed corn using some of the corn we had on hand, I didn’t hesitate. This version is exactly what you expect – creamy and sweet. And packed with fantastic fresh corn flavor. Nothing beats it.
I prefer to use fresh corn when I make southern creamed corn, but the season is short here in Indiana. And worse, winter is long. It’s not quite the same, but when I can’t get fresh corn I use the corn I’ve put up for winter.
Also try my deconstructed Mexican street corn and my slow cooker creamed corn.
Southern Creamed Corn
This recipe is exactly what you expect – creamy and sweet. And packed with fantastic fresh corn flavor. Nothing beats it.
- 8 ears corn husked (or two cans, drained, if fresh isn’t available)
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- kosher salt
- ground black pepper
- 1 cup heavy cream
- ½ cup cold water
- 2 tablespoons bacon grease do not substitute
- 1 tablespoon butter
- If you’re using fresh corn, scrape the kernels from the cobs. Try and save any corn liquid from the cobs too.
- In a large bowl, whisk together the sugar and flour.
- Stir in salt and pepper, to taste.
- Add the corn, cream and water and stir gently.
- Heat a large skillet with the bacon grease over medium heat.
- Once hot add the corn mixture.
- Turn heat down to medium-low and cook for 30 minutes, stirring occasionally.
- Stir in the butter just before serving.
Calories: 151kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 19mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Nutritional values are approximate.