Southern Creamed Corn

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.

Southern Creamed Corn

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
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5 from 1 vote

Southern Creamed Corn

This recipe is exactly what you expect – creamy and sweet. And packed with fantastic fresh corn flavor. Nothing beats it.
Course Side
Cuisine American
Keyword corn, creamy, southern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 151kcal

Ingredients

Instructions

  • 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.

Nutrition

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.