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Southern Style Creamed Corn

Southern Style Creamed Corn is a decadent side dish that’s so very simple to make. To make it, using real cream and butter is a must which gives it a rich and silky cream sauce that’s hard to beat. Fresh farm stand corn sautéed with cream and simple seasonings becomes the dreamiest of side dishes to serve any time of year.

Southern Style Creamed Corn

Easy Southern Style Creamed Corn Recipe

This creamed corn is indulgent, there’s no doubt about it. 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. How to make Creamed corn from scratch:

  • Corn – 8 medium ears of corn cleaned with husk and silk removed. You could adapt using frozen corn that’s been thawed.
  • Butter – Salted or unsalted butter.
  • Liquid – Heavy cream.
  • Seasoning – Granulated sugar, salt and black pepper.
  • Thickener – All purpose flour and cold water.
Southern Style Creamed Corn

How to Make the Best Southern Style Creamed Corn Recipe

Tasting and making adjustments to sweetness and saltiness as you go are all part of cooking this type of simple side dish. That’s where the love comes into cooking. Be fearless, after all it’s only corn and cooking should not only be fun but an expression of your own likes and dislikes.

  • Ingredients you’ll need to make homemade Creamed Corn: 6 cups fresh corn kernels, butter, heavy cream, granulated sugar, salt, black pepper, cold water and all purpose flour.
  • Kitchen gadgets you’ll need: A large skillet, measuring cups and spoons, a sharp knife and cutting board.
  • For this creamed corn recipe, 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. If you want more liquid, you can make that adjustment using more cream.
  • Likewise, if you like a thicker cream sauce, add less cream.
  • The level of sweetness should be adjusted depending on the sweetness of the variety of corn you’re using. There are times I’ve have made this dish using only 1 teaspoon of granulated sugar and times that I’ve used up to 1/4 cup. It truly is something you have to decide in the moment. It’s the cook’s job to taste and adjust while you’re cooking.  There is no wrong amount.
  • Can I make Southern Style Creamed Corn in advance? Yes, you can make it up to one day in advance. Reheat gently in a heavy bottomed saucepan on the stove top over medium heat or in the microwave on 50% power. Be careful, taking care that the cream base doesn’t separate.
  • Can I make creamed corn in a slow cooker? Yes, checkout my recipe for Slow Cooker Creamed Corn topped with green onions and bacon. It’s a really terrific way to make creamed corn at the holidays to free up oven space.
Southern style Creamed Corn recipe

More Easy Corn Recipes to Make

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Southern Style Creamed Corn

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: southern-style-creamed-corn
Servings: 8
Calories: 243kcal
Author: Melissa Sperka


  • 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


  • 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.


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.


Serving: 1serving | Calories: 243kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 220mg | Potassium: 270mg | Fiber: 2g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. Tawanda, you probably could but you would not get the thicker, creamier texture to it. I would not recommend because it would just make it soupy, unless you prefer it that way.

  1. Hi there ! Can you make this in a Crock-Pot? If not can you reheat it in the Crock-Pot?
    I’ve made this on the stove and it turned out amazing! I am wanting to make it for a work potluck but might be a challenge to reheat if the corckpot doesn’t work
    Thank you for the recipe!

    1. You can make this ahead and pour into a crockpot to keep warm. Many recipes for creamed corn a in a slow cooker call for cream cheese to stabilize the cream. This recipe doesn’t use cream cheese but, could certainly be kept warm in a slow cooker.

  2. 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…

    1. 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.

  3. Oh! My picky family loves followed the recipe exactly. They have asked me to make this dish for Thanksgiving and for birthdays. 5 stars

  4. I make creamed corn in a similar way, except I use corn starch to thicken and I cook it in the oven.

    1. 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.

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