Creamy, buttery, and gently sweet, this easy Southern-style Creamed Corn is a simple stovetop dish that comes together in about 20 minutes. Cozy enough for holiday dinners yet quick enough for weeknight meals.
Why You’ll Love this Creamed Corn:
- Savory and creamy with a touch of sweetness.
- Fast and simple to make using common pantry ingredients.
- Classic Southern comfort. This is the kind of recipe families pass down and serve year after year.
Key Ingredients:
- Corn kernels: fresh, frozen, or canned all work well.
- Garlic & onions: sautéed in butter for depth and texture.
- All-purpose flour: a small amount to gently thicken the sauce.
- Whole milk & heavy cream: create the rich, creamy base.
- Sugar & honey: add a subtle sweetness that complements the corn.
- Nutmeg: a pinch brightens and deepens the flavor.
Dietary Swaps:
- Gluten-free: replace the flour with a 1:1 gluten-free baking blend.
- Dairy-free: use dairy-free butter and replace milk/cream with oat or full-fat coconut milk.
- Vegan: follow dairy-free swaps and replace honey with maple or agave syrup.
Tips:
- Blend part of the corn: pureeing a cup of the mixture gives a silky texture without extra cream or flour.
- Fresh corn: cut from the cob may need a few extra minutes to soften—cook until tender.
- Boost the flavor: stir in cooked bacon, fresh herbs like thyme or chives, or a pinch of cayenne for heat.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if it thickens too much.
More Southern-Style Recipes You Will Love:
- (The Best) Slow Cooker Chili
- Air Fryer Fried Pork Chops
- Chicken Broccoli Rice and Cheese Casserole
- Bacon Pimento Cheese Sandwich
- Classic Cheesy Tuna Casserole with Green Beans
- Easy Cheesy Hashbrown Casserole (Cracker Barrel Style)
Recipe
Easy Southern-Style Creamed Corn
Creamy, buttery, and slightly sweet, this Southern-style creamed corn is a quick stovetop side ready in about 20 minutes.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Southern American
Servings 6
Calories 188 kcal
Equipment
- Blender
Ingredients
- 3 tablespoon butter
- ½ cup yellow onion, diced
- 4 cups corn kernels (frozen thawed or canned, drained)
- 1–2 large garlic cloves, finely minced or pressed
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 2 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoon honey
- Pinch ground nutmeg
Instructions
- Melt the butter in a large skillet over medium heat; it should be foamy but not browned.
- Add the diced onion and cook, stirring often, about 4 minutes until soft and translucent.
- Stir in the garlic and corn kernels, cooking 2 minutes so the flavors combine and the corn warms through.
- Sprinkle the flour over the mixture and stir to coat the corn and onions; this will help thicken the sauce.
- Gradually pour in the milk while stirring to prevent lumps, then add the heavy cream and stir until smooth.
- Remove about 1 cup of the mixture and blend until smooth, then return it to the skillet and stir to combine.
- Bring to a gentle simmer and cook, stirring frequently, 3–5 minutes until the creamed corn reaches your preferred thickness.
- Remove from heat, stir in the honey and a pinch of nutmeg. Taste and adjust seasoning with additional salt, sugar, or honey if desired.
Notes
- Blending part of the corn gives a creamy texture without relying on extra cream or flour.
- Fresh corn from the cob may need a few extra minutes to soften; cook until tender.
- Leftovers: keep refrigerated in an airtight container for up to 3 days.
- Nutritional information is an estimate.
Nutrition
Calories: 188 kcal
Carbohydrates: 19.6 g
Protein: 3.6 g
Fat: 11.5 g (Saturated: 6.9 g)
Cholesterol: 34.7 mg
Sodium: 25.1 mg
Fiber: 1.6 g
Sugar: 8.9 g
Carbohydrates: 19.6 g
Protein: 3.6 g
Fat: 11.5 g (Saturated: 6.9 g)
Cholesterol: 34.7 mg
Sodium: 25.1 mg
Fiber: 1.6 g
Sugar: 8.9 g
Keyword creamed corn
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