creamed corn in a cast iron skillet on a blue napkin

Creamed Corn

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.

Many dinners consisted of greasy cut-short beans, garden tomatoes, creamed corn, and boiled potatoes. cat head biscuits or cornbread rounded out the meal. It was plenty….and it was delicious.

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

Be sure to leave a comment and tell me what you think about this recipe!

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creamed corn in a cast iron skillet on a blue napkin

Creamed Corn


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

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! 


Scale

Ingredients

  • 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)

Instructions

  1. Cook the bacon in a skillet and drain on paper towels.  Let cool, then chop into small pieces.
  2. Shuck 4 cobs of corn and cut the corn off the cob into a large bowl. (yields around 4 cups).
  3. Put 2 cups of corn into a blender and pulse several times to break it up.  Pour back into bowl.
  4. In a skillet, melt butter over medium-low heat.  Saute’ onion and garlic in butter for 2 minutes.
  5. Add all of the corn from the bowl to the skillet.
  6. Add half & half and stir over medium heat for 5 minutes, or until cream starts to thicken. 
  7. Add salt and pepper.  Mix well.
  8. Serve hot from the skillet.

Notes

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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I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…

Wow! Creamed Corn was featured on Meal Plan Monday!

15 Comments

  1. I love this corn!! I have to say that my mama (your Granny Mac) would make it just the way your recipe tells us. It is so creamy and so yummy and it goes with those greasy cut short beans perfectly. Mama use to plant her corn seeds and her greasy cut short bean seeds together in her garden and as the corn grew so did the beans … right up the corn stalk higher and higher!! It’s only right that the beans and corn go together in the garden as well as on the table!! Thank you, Debi, for your beautiful blog and weekly newsletter!! I love reading and seeing all your pictures … it’s just like I was curled up in a chair reading my favorite book!!

  2. Aw, Deb , this looks wonderful.. your description took me back to my grandmother and her country suppers. Love the simple recipes like this. Love it all! You are an amazing cook and an amazing person.

  3. Hi Debi. I’m so glad I found you. Tried this recipe yesterday and my husband and I loved it. We’ve got 6 adult kids that all come home on my birthday Dec.20th and stay through Christmas. I know they will all love this. Thanks for a wonderful recipe!

    • Hi Robin! I’m so glad you found me too! I hope you’ll come back and visit often! Thanks so much for the kind words. 🙂

  4. Debi,

    I’m landlocked in snowy MN, yes on Easter, and would love this recipe…if I had corn on the cob. Though I made this when there was fresh corn available, I’m not a ‘freezer’ stocker of fresh food. My question is, can you use packaged corn-on-the-cob, defrosting and carefully scraping each cob, to end up with a very similar product? If not, do I have to wait for corn to show up in produce section?

    • Hi Jacque. Great question! I too, am hunkered down like most of us right now and I made this dish for Easter using frozen corn niblets. I added a can of creamed corn to the mix to create something similar to cutting it off the cob. It wasn’t the same, but it turned out great and I would make it again. You might be able to scrape the corn off of defrosted cobs, but in my experience, the frozen corn you buy on the cob is usually too soft and would be hard to scrape. Using frozen corn niblets as a substitute is your best bet! Stay safe!

  5. I think this recipe is the same as my sil father’s. He made the best silver queen cream corn. I look forward to making it.

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