Sweet, creamy, and satisfying homemade Creamed Corn definitely deserves a spot on your dinner table, and not just during the holidays! Save the canned cream corn for another day and give this recipe a shot! For other delicious side dishes you can make at home, try my Skins on Mashed Potatoes and Roasted Parmesan Green Beans.
Creamed Corn
I admit I remember loving the creamed corn that came out of a can. Little did I know that canned cream corn doesn’t even contain cream! I guess all the liquid counted as the creaminess?!? I wanted to make a creamed corn with a little more substance and density, and actually have some cream in the recipe! This is one of the BEST tasting creamed corn recipes you will ever try, this I can guarantee. Everyone who has ever tried it asked for the recipe and now I can share it with everyone at once! 🙂 And, for another flavorful version of this classic side dish, try my Slow Cooker Jalapeno Popper Creamed Corn, too!
Can I Use Fresh, Canned, or Frozen Corn in Creamed Corn?
I used frozen corn. But yes, you can use fresh or canned if you want, however, I can’t guarantee perfect results. And be sure to drain the liquid from canned corn.
How to Make Creamed Corn
This side dish is really easy to make, and it will replace all those cans of creamed corn you may have stocked up on! You will impress everyone by making your own, especially at your next holiday gathering! You will be baking this dish, so set your oven to 400°F as you combine the ingredients on the stovetop.
Creamed Corn Add-ins
Although this dish is delicious on its own, you can always bump it up a notch by adding some toppings. Here are a few of my favorite add-ins for Creamed Corn:
- Bacon
- Jalapenos
- Broccoli
Pair this with my Roasted Chicken for a complete meal that is sure to be a winner!
More Side Dishes
Creamed Corn
Ingredients
- 2 packages (10 ounces) frozen corn kernels, thawed
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- ½ cup whole milk
- 3 tablespoons all-purpose flour
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon basil, chopped (optional)
Instructions
- Heat oven to 400° F.
- In a skillet over medium heat, combine the corn, cream, sugar, salt, pepper, and butter.
- In a small bowl, whisk together the milk and flour, and pour into the corn mixture.
- Heat, stirring occasionally until the liquid begins to thicken.
- Pour mixture into an 8×8 casserole dish and top with parmesan cheese. (Or use an oven safe skillet and just top the skillet corn with parmesan cheese.)
- Bake for 5-10 minutes, or until cheese is melted.
- Garnish with fresh basil. (optional)
Did you make this recipe?
You can tag me at @iamhomesteader.
We made this as a side dish for Easter Dinner. I made it in advance and baked it in the oven for 15- 20 mins before serving.
Homemade creamed corn is cut from fresh ears of corn out of the garden. Shuck the husks and silk wash it and cut the corn kernals off with a sharp knife in a bowl or pan. take the back of the knife and scrape the ears removing the white milky substance and the remaining pieces of kernals off the ears. Stir up good and you can freeze it or cook it following your recipe. You can add some milk or cream however you prefer. That is real homemade creamed corn! When corn was in season we made it and put in freezer for the winter time. You can pressure can it, but quicker to freeze it.
Yes, I agree. My Momma did it that way! Delicious!
Can I make this cream corn I day ahead and then bake the next day? Also why use frozen corn and not can? Thank you
Canned corn has already been cooked but frozen corn has not.
fresh corn in the summer fix like this is delicious 😋
If I make ahead how long in over to heat? Lower temp, longer time?
I don’t see any amounts of any of the ingredients! I planned on making this tomorrow for Thanksgiving! Help!
ngredients
2 packages (10 ounces) frozen corn kernels, thawed
1 cup heavy cream
2 tablespoons granulated sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup whole milk
3 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
1 teaspoon basil, chopped (optional)
Instructions
Heat oven to 400° F.
In a skillet over medium heat, combine the corn, cream, sugar, salt, pepper, and butter.
In a small bowl, whisk together the milk and flour, and pour into the corn mixture.
Heat, stirring occasionally until the liquid begins to thicken.
Pour mixture into an 8×8 casserole dish and top with parmesan cheese.
Bake for 5-10 minutes, or until cheese is melted.
Garnish with fresh basil. (optional)
I love cream corn it so good
Do you have a recipe for corn pudding? not with any type of corn bread in it, more like a custard>
Corn pudding: my mother’s recipe I still use.
6 servings
2 cups corn (I used the Mexican style canned corn)
2 cups whole milk (not low fat)
3 eggs
1 tbsp butter
1 tbsp minced onion
2 tbsp sugar
½ c minced green pepper
1 minced pimento (or small jar of canned pimento drained)
1 tsp salt
1. Beat eggs slightly, add the milk, sugar, salt.
Drain corn completely, mix corn, add softened butter, with other ingredients and add to the milk mixture. Mix well.
2. Turn into a buttered 9 x 9 casserole and bake 325º 1 hour.
3. Serve hot.
Use oregano instead of basil. Gives corn a great flavor!
Do you have crock pot Mac and cheese
Interesting. I was thinking it would be good garnished with chopped cilantro. Maybe, the garnish may depend on what the main meal is.
Sounds yummy. My husband always loved this