Southern Creamed Corn

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 8 ears corn, husked
  • 2 tablespoons sugar
  • 1 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 1/2 cup cold water
  • 2 tablespoons bacon grease
  • 1 tablespoons butter
Directions

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.

In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.

Add the butter right before serving.


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4.8 145
I made this and it turned out great. I omitted the butter and added the crumbled bacon right before serving. I'm making this again tonight to go along with my chuck roast. item not reviewed by moderator and published
Fantastic. As good as the top restaurants like Elways here in Denver item not reviewed by moderator and published
I am not very fond of creamed corn but this looks real good. item not reviewed by moderator and published
You all are on my face book and I saw this recipe on there. The picture looked so good. I got to work to print the recipe and read the ingredients. It made me think of my grandma cooking fried corn. I know with weight and heat problems these days no one wants to use the bacon grease, but that the flavor I remember in her fried corn. You all really went there when you said milk the cob. Thanks so much for the memory that I wanted to capture of my grandma's fried corn. I will use the recipe just as you all have it.... Tasty? What do you think? item not reviewed by moderator and published
I made this dish to accompany our Primed Rib with Yorkshire pudding Christmas dinner. Everything was good, but this corn was the exclamation point on the meal. After reading some of the comments, I didn't want to take a chance there would be a taste of flour in the sauce, so I decided to make a roux from the bacon grease and flour, then added the corn, etc. EVERYONE LOVED IT. We hadn't had fresh creamed corn before, so were pleasantly surprised. The only thing I might do differently next time is add another tablespoon of flour to the roux for more thickness. I can't imagine making primed rib again without this dish. item not reviewed by moderator and published
A delicious hit. I omitted the butter in the end and was grateful becasue it was perfectly rich and creamy without. So easy to make when using frozen corn. item not reviewed by moderator and published
What?????? Baby, THAT'S how you do it! item not reviewed by moderator and published
I was lucky and bought some corn yesterday fresh picked that morning which added a specialness to this dish too. I followed the directions exactly as the recipe called for and it turned out perfect. Well except for one small addition...when I tasted it, I looked over at that bacon I had just fried for the bacon grease and thought I'd chop that up and put it in with the corn. Who can go wrong with bacon? item not reviewed by moderator and published
Yum! We cooked the sweet corn on our smoker for this. Also added a little fresh jalapeno, garlic powder and onion powder and it was amazing! item not reviewed by moderator and published
Delish....I also used frozen corn and I decided I wanted a little spice so I dicedm 1 fresh jalepeno, seeds removed and it was a hit item not reviewed by moderator and published
Yes i do agree. item not reviewed by moderator and published
That's how my grandma fried her corn, with the bacon. item not reviewed by moderator and published

Not what you're looking for? Try:

Creamed Corn

Recipe courtesy of Paula Deen