Creamed Corn is a staple in just about every southern household. It’s not summer unless a big skillet of creamy, sweet corn is sizzling on the stove!
What Makes This Recipe Special
The aroma of creamed corn cooking in a cast iron skillet takes me back to my grandmother’s house in the country. Granny Mac raised six children by herself in a two bedroom, one bath home.
Can you imagine? It couldn’t have been easy, but she always found a way to make ends meet.
By the look of the spread on her dining room table, you’d never suspect that money was scarce. Granny always planted a huge garden, and corn was high on her list.
Why You’ll Love This Creamed Corn
I have fond memories of Granny cutting fresh corn off the cob and mixing it with cream over her little stove. She knew that the best creamed corn only needs a few simple ingredients. She never added cornstarch, flour or sugar.
That’s how Granny Mac made it…straight from her garden. She added a little butter, cream, salt and cracked black pepper (ad), and the golden goodness was ready to serve.
I like my creamed corn made as simple as possible. But, I also like to jazz it up from time to time. The only ingredients I added to my grandmother’s recipe were onions, bacon and garlic.
If you don’t like those extras, feel free to leave them out. But, if you’d like to take your creamed corn to another dimension, give my recipe a try.
How to Make It
Cook the bacon in a skillet and drain on paper towels. Let cool, then chop into small pieces.
Shuck 4 cobs of corn and cut the corn off the cob into a large bowl. (yields around 4 cups). Put 2 cups of corn into a blender and pulse several times to break it up. Pour back into bowl.
In a skillet, melt butter over medium-low heat. Saute’ onion and garlic in butter for 2 minutes. Add all of the corn from the bowl to the skillet.
Pour half & half into skillet and stir over medium heat for 5 minutes, or until cream starts to thicken. Sprinkle with salt and pepper. Mix well and serve hot from the skillet.
More Southern Sides to Love
- Garlic Mashed Potatoes
- Greasy Cut Short Beans
- The Best Squash Casserole
- Taylor’s Collard Greens
- Southern Fried Green Tomatoes
Be sure to leave a comment and tell me what you think about this recipe!Print
The best Creamed Corn only has a few simple ingredients. Try this recipe if you want to ‘southernize’ your meals and give your family a taste of the garden!
- 4 bacon strips, cooked and chopped
- 4 cobs of fresh corn
- 2 Tbsp. butter
- 1 small onion, chopped
- 1/2 tsp. garlic, minced
- 1 cup half & half
- 1/2 tsp. salt
- 1/2 tsp. cracked black pepper (ad)
- Cook the bacon in a skillet and drain on paper towels. Let cool, then chop into small pieces.
- Shuck 4 cobs of corn and cut the corn off the cob into a large bowl. (yields around 4 cups).
- Put 2 cups of corn into a blender and pulse several times to break it up. Pour back into bowl.
- In a skillet, melt butter over medium-low heat. Saute’ onion and garlic in butter for 2 minutes.
- Add all of the corn from the bowl to the skillet.
- Add half & half and stir over medium heat for 5 minutes, or until cream starts to thicken.
- Add salt and pepper. Mix well.
- Serve hot from the skillet.
Garnish with extra fried bacon if desired.
- Category: Sides
- Method: Skillet
- Cuisine: Southern
Keywords: creamed corn, corn, southern, skillet, sides, bacon, butter, onions, garlic
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Wow! Creamed Corn was featured on Meal Plan Monday!