Old Fashioned Creamed Corn (The Creamiest Southern Recipe!)

Pull up a chair and let’s talk creamed corn—the kind your grandma used to ladle steaming hot right from the skillet. Around here, creamed corn isn’t just a side dish; it’s a love language. If you grew up in the South or spent any time in a cozy country kitchen, you know the pure comfort of this creamy, buttery classic. The first taste always takes me back to summer dinners on the porch, the sound of laughter mingling with the sizzle of bacon, and someone inevitably debating whether a pinch of sugar belongs in the recipe (my vote: always!).

Today’s recipe is for old fashioned creamed corn—the kind made from scratch, with fresh ears of corn, a generous pour of heavy cream, and just enough butter to make you swoon. No cans, no shortcuts, just real, honest-to-goodness flavor. Trust me, if you’ve only ever had the store-bought version, you are in for a treat. This is the side dish that steals the show at Sunday suppers and family holidays alike.

Why do I love this recipe? Besides the nostalgia, it’s a total crowd-pleaser and surprisingly easy to make. And let’s be honest—every home cook deserves a go-to creamed corn recipe in their arsenal, especially one this creamy and flavorful. So, grab your cast iron and let’s get stirring. You’re just a few steps away from the creamiest, most comforting homemade creamed corn you’ve ever tasted!

Why You’ll Love This Old Fashioned Creamed Corn

• Truly homemade: No canned shortcuts—just fresh corn, cream, and a little kitchen magic.
• Ultra creamy: Heavy cream and a touch of butter create a silky texture that’s pure comfort food.
• Versatile: Perfect for weeknight dinners, potlucks, or holiday tables.
• Customizable: Try it with or without sugar, add a dash of cayenne, or top with crispy bacon.

Ingredients

• 8 ears of fresh corn, husked
• 2 tablespoons sugar (optional, but I love the subtle sweetness!)
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper, to taste
• 1 cup heavy cream
• 1/2 cup cold water
• 2 tablespoons bacon grease (for that deep, smoky flavor)
• 2-3 tablespoons butter

Step-by-Step Instructions

1. Prep the Corn
Cut the tip off each cob. Using a small, sharp knife, slice the kernels off into a large bowl. Then, with the back of the knife, scrape down each cob to extract all the sweet, milky liquid. This step is what makes your creamed corn truly rich!

2. Mix Dry Ingredients
In a separate bowl, whisk together the sugar (if using), flour, salt, and black pepper.

3. Combine Corn and Cream
Toss the corn and its milky juices with the sugar mixture. Add the heavy cream and cold water. Stir well.

4. Sauté in Bacon Grease
In a large skillet over medium heat, melt the bacon grease. Pour in the corn mixture. Lower the heat to medium-low.

5. Cook Until Creamy
Stir occasionally, letting everything simmer gently until thick and creamy—about 30 minutes. Keep an eye on it so it doesn’t scorch on the bottom!

6. Add Butter & Serve
Just before serving, stir in the butter until melted. Taste and adjust seasoning. Serve piping hot.

Tips, Variations & Troubleshooting

• Fresh vs. Frozen Corn: Fresh is best, but you can use frozen in a pinch. Just thaw and drain first.
• Sugar or No Sugar?: Some folks swear by a spoonful, others think it’s sacrilege. Try it both ways and tell me your favorite!
• Add-ins: Stir in a handful of shredded cheddar, a pinch of cayenne, or crispy bacon crumbles for a twist.
• Troubleshooting:
  • Too thick? Add a splash of cream or milk.
  • Too thin? Simmer uncovered a bit longer.

Fun Debate!

Do you add sugar to your creamed corn, or keep it savory? Let me know in the comments—Southern kitchens are always divided on this one!

Serving Suggestions

This homemade creamed corn is perfect alongside Grandma’s Meatloaf or piled next to Chicken and Dumplings for a real taste of nostalgia. Don’t forget the biscuits to mop up every last bit!

FAQ (Schema-Ready)

Q1: Can I make creamed corn ahead of time?
A: Yes! It reheats beautifully. Store covered in the fridge for up to 3 days; reheat gently on the stove, adding a splash of cream if needed.

Q2: Can I freeze creamed corn?
A: Absolutely. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Q3: What’s the difference between canned and homemade creamed corn?
A: Homemade has a fresher, richer taste and creamier texture. You control the ingredients—no odd additives or excess sugar!

Call to Action

Did you grow up eating old fashioned creamed corn? I’d love to hear your family memories and see your photos! Leave a comment below, share your variations, and don’t forget to pin this recipe or share it on Facebook to spread the comfort-food love.