Southern Style Creamed Corn – Skillet cream corn is a decadent treat and it’s so very simple to make. To make it, you must use real cream and butter which gives it a rich and silky cream sauce base that is simply hard to beat. Due to the richness, this dish isn’t an everyday dish at our house. It’s a special occasion dish particularly good when corn is in season. Homemade cream style corn must be made with fresh corn not canned. The sweetness should be adjusted depending on the sweetness of the corn you’re using. There are times I’ve have made this dish using only 1 tsp of sugar and times I’ve used up to 1/4 cup. It truly is something you must taste and decide while you’re cooking it. There is no wrong amount. That’s where the love comes into cooking. Be fearless it’s just corn and cooking should be fun and an adventure.
For this dish, I started with around 6 cups of fresh corn kernels. The amount of cream I recommend doesn’t make this “soupy” which is to our taste. Once again if you like the cream sauce thinner, that’s right..add more cream. It also reheats beautifully, but be gentle so the cream base doesn’t break.
Southern Style Creamed Corn
Ingredients
- 8 medium ears of corn husk and silk removed
- 4 Tbsp butter
- 1 cup heavy cream
- 1-2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cold water
- 2 Tbsp all purpose flour
Instructions
- Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.
- In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.
- Simmer over medium-low for 15-20 minutes until the corn is tender.
- Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.
- Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base repeat. Likewise, to thin the sauce add additional cream.
- Serve immediately.
Recipe Notes
To thicken without flour, after cooking for 20 minutes, ladle 1/2 cup of corn into a blender. Add 2 Tbsp of softened butter and 1/4 cup cream. Blend until smooth then add back to the skillet. Simmer until the base has thickened.
Cheryl K says
Can this dish be frozen?
Melissa says
Hi Cheryl, I’ve never frozen this particular recipe but you certainly can freeze creamed corn. Just keep in mind to reheat gently as the cream sauce could break.
Lynda Morgensen says
I make creamed corn in a similar way, except I use corn starch to thicken and I cook it in the oven.
Melissa says
Sounds good Lynda!
Stella says
Oh! My picky family loves followed the recipe exactly. They have asked me to make this dish for Thanksgiving and for birthdays. 5 stars
Melissa says
Great, thanks!
Kim Quinn says
Wonderfully easy recipe. I use cornstarch also as it never lumps and is always great. So true that when you have it from scratch as opposed to canned, there is an epiphany that occurs…you realize that you have been short changed, cheated and betrayed! It’s devine! I have experienced it with corn, beets and asparagus…green beans….Canned!!???? FRESH=????????????THANK YOU for promoting ease and freshness and real honest creamed corn. Making this today, letting it cool and then using in southern spoon bread. Ahhhh…
Melissa says
Hi Kim, I agree I always say food doesn’t have to be complicated or fancy to be good. I’m delighted you love this, we sure do. Thanks so much for such a sweet comment.