Easy Southern-Style Creamed Corn

Creamy, buttery, and just a little bit sweet, this easy Southern-style Creamed Corn is a simple stovetop recipe that comes together in just 20 minutes. Cozy enough for the holidays, but quick and easy enough for any night of the year!

Why You'll Love this Creamed Corn:

• Savory, creamy, and just a hint of sweetness.
• It's so quick and easy to make, with just a few pantry ingredients.
• Nostalgic Southern-style comfort. Growing up in Memphis, this is a recipe that was always on my grandparents dinner table.

Key Ingredients:

• Corn Kernels: You can use fresh, frozen, or canned for this recipe.
• Garlic & Onions: Diced, minced, and sauteed in butter to add flavor and texture.
• All-Purpose Flour: Used to slightly thicken the creamed corn.
• Whole Milk & Heavy Cream: Used to create the creamy base.
• Granulated Sugar & Honey: Gives this recipe a hint of sweetness.
• Nutmeg: One of my favorite ways to elevate creamy dishes, just a pinch adds warmth and depth.

Dietary Swaps:

• Gluten-Free: Swap the flour for a gluten-free 1:1 blend. I love Bob's Red Mill's Gluten-Free baking flour and use it for everything! As always, double check all store bought ingredient labels to ensure they are gluten-free certified!
• Dairy-Free: Swap the butter and cream for dairy-free alternatives. For the cream, oat milk or coconut milk work really well.
• Vegan: Follow all of the dairy-free instructions as well as swap the honey for maple or agave syrup.

Tips:

• Blending a portion of the corn helps create that classic creamy texture without needing tons of cream or flour.
• If using fresh corn cut straight from the cob, it may take a few extra minutes to soften compared to frozen or canned. Cook until the kernels are tender.
• Want to add more flavor? Try stirring in cooked bacon, fresh herbs (like thyme or chives), or a pinch of cayenne for a little kick.

Storage & Reheating:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if it gets too thick.

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 just a little bit sweet, this easy Southern-style Creamed Corn is a simple stovetop recipe that comes together in just 20 minutes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Southern American

Servings 6

Calories 188 kcal

Equipment

• Blender

Ingredients

  

1x2x3x

• 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

 

• Place a large skillet or sauté pan on the stove and melt the butter over medium heat. It should be melted and foamy but not browned.
• Add the diced onions to the melted butter. Stir often with a wooden spoon or spatula, cooking for about 4 minutes, until the onions are soft, translucent, and fragrant.
• Stir in the minced or pressed garlic and corn kernels. Continue cooking for 2 minutes, stirring occasionally, to let the flavors combine and the corn warm through.
• Sprinkle the all-purpose flour evenly over the pan. Stir thoroughly to coat the corn and onions. This flour will help thicken the sauce.
• Gradually pour in the whole milk while stirring constantly to prevent lumps from forming. Follow by adding the heavy cream, continuing to stir to combine everything into a smooth mixture.
• Carefully remove about 1 cup of the corn mixture and transfer it to a blender or food processor. Blend until smooth and creamy. Then, pour the blended corn back into the skillet and stir to combine.
• Bring the mixture to a gentle simmer (small bubbles around the edge of the pan). Stir frequently and let it cook for about 3-5 minutes until the creamed corn thickens to your desired consistency.
• Remove the skillet from heat. Stir in the honey and a pinch of ground nutmeg. Taste and adjust the seasoning , add more salt, sugar, or honey if needed.

Notes

• Blending a portion of the corn helps create that classic creamy texture without needing tons of cream or flour.
• If using fresh corn cut straight from the cob, it may take a few extra minutes to soften compared to frozen or canned. Cook until the kernels are tender.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Nutritional Information is an estimate only. 

Nutrition

Calories: 188kcalCarbohydrates: 19.6gProtein: 3.6gFat: 11.5gSaturated Fat: 6.9gCholesterol: 34.7mgSodium: 25.1mgFiber: 1.6gSugar: 8.9g

Keyword creamed corn

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