Homemade Southern soul food creamed corn is a comforting, rich side dish that brings out the best in sweet, fresh corn. This classic recipe takes simple ingredients and transforms them into a creamy, flavorful dish that pairs perfectly with just about any meal. Whether it’s a holiday gathering or a weeknight dinner, this creamed corn recipe is sure to add a touch of Southern charm to your table.
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Once you have tried this recipe you will never go back to canned cream corn. Like most Southern style recipes this dish is also flavored with bacon. But check out my notes below if you don't want to use it.
Table of Contents
Brandi's Key Ingredients
- Corn
- Bacon
- Butter
- Flour
- Heavy Cream or Half and Half
- Sugar or Sweetener
- Spices
What Type of Corn to Use
I love to use frozen corn because it's easy to find and is available year round. We often serve this dish for Thanksgiving and Christmas dinners.
You can also use fresh ears of corn. You can use 4 ears of corn. You will have to peel and remove the husks and then slice the corn from the cob.
You can also use the same amount of drained, canned corn.
How Does it Taste
I love to serve this sweetened, but with a savory kick! The flavor is totally up to you. I combine Creole seasoning, sweetener, salt, and pepper. A lot of people just like for their creamed corn to be sweet. If that's the case omit the Creole seasoning and just use sweetener or sugar.
How to Make Southern Soul Food Creamed Corn
Detailed measurements and full instructions can be found in the recipe card at the bottom of the post.
- Heat a skillet on medium heat and add thebacon. Cook both sides until crisp.
- Drain any excess grease from the pan, but reserve about a tablespoon of grease. Do not drain if this is all you have. Remove the bacon and set it aside.
- Add butter to the pan with the bacon drippings. Allow the butter to melt and then sprinkle in the flour. Stir to thicken.
- Add in heavy cream (or half and half), sugar or sweetener, Creole Seasoning (optional), salt, and pepper, and stir to combine.
- Add in the corn and cooked bacon. Cook for 3-4 minutes and stir until the mixture thickens. Taste repeatedly and adjust sweetener, salt, and pepper as needed.
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Do You Have to Use Bacon?
No, feel free to omit it if you wish. The bacon is used for Southern flavor.
Runny Creamed Corn
Using half-and-half or heavy cream instead of regular milk creates a thicker, richer consistency. The higher fat content helps the sauce thicken more naturally. You can thicken the dish even further by creating a flour (or cornstarch slurry). Mix a small amount of cornstarch (about 1-2 teaspoons) or flour with a bit of cold water to make a slurry. Stir this into the creamed corn during cooking to thicken the mixture. Be sure to stir constantly to avoid lumps.
How to Store it/Can You Make it Ahead
This is such an easy and quick dish to whip together, serving it fresh is always best. It can be stored in the fridge, and tightly sealed for 3-4 days.
Freezer Tips
You can freeze this, but it won't yield the best results when you reheat it. The dairy will separate, but the flavor will remain.
Pair With these Main Dishes
Baked Turkey Wings
Smothered Turkey Wings
Cajun Roasted Turkey
Smothered Chicken
Air Fryer Honey Glazed Ham
Southern Baked Ham with Pineapple
More Southern Side Dish Recipes
Southern Soul Food Mac and Cheese
Southern Cornbread Dressing
Southern Sweet Potato Casserole
Southern Candied Sweet Potatoes
Southern Mustard Greens
Southern Style Green Beans
Southern Baked Beans
Homemade Southern Cornbread
Seafood Mac and Cheese
Check our list of The Best Authentic Soul Food Recipes here. If you want to switch up your holiday feast, check out our Thanksgiving Chicken recipe. Watch step by step instructions on how to make this recipe on Youtube.
Southern Soul Food Creamed Corn
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 3 slices bacon Diced into ½ - 1 inch pieces.
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup half and half or heavy whipping cream
- 1-2 tablespoons sweetener or sugar Adjust to your taste. I use 2 tablespoons
- 1 teaspoon Creole Seasoning Optional for more of a savory kick
- salt and pepper to taste
- 28 oz corn If using canned corn, drain it first. If using frozen, defrost it and drain any excess moisture.
Instructions
- Heat a skillet on medium heat and add the bacon. Cook both sides until crisp.3 slices bacon
- Drain any excess grease from the pan, but reserve about a tablespoon of grease. Do not drain if this is all you have. Remove the bacon and set it aside.
- Add the butter to the pan with the bacon drippings. Allow the butter to melt and then sprinkle in the flour. Stir to thicken. This will create a roux that will thicken up the creamed corn.2 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Add in the heavy cream (or half and half), sugar or sweetener, Creole Seasoning (optional), salt, and pepper, and stir to combine.1 cup half and half or heavy whipping cream, 1-2 tablespoons sweetener or sugar, 1 teaspoon Creole Seasoning, salt and pepper to taste
- Add in the corn and cooked bacon. Cook for 3-4 minutes and stir until the mixture thickens. Taste repeatedly and adjust sweetener, salt, and pepper as needed.28 oz corn
Notes
- I love to use frozen corn because it's easy to find and is available year-round. We often serve this dish for Thanksgiving and Christmas dinners.
- You can also use fresh ears of corn. You can use 4 ears of corn. You will have to peel and remove the husks and then slice the corn from the cob.
- You can use whatever spices you like on the corn and substitute Creole Seasoning with whatever you wish.
- If your corn is too runny you can thicken it with additional flour. Start with ½ tablespoon of flour and combine it ½ tablespoon of water in a small bowl. Stir and add to the corn. Stir the corn mixture until thick. Repeat if it still needs thickening.
- If your corn is too thick, add a little half and half or milk to make it creamier.
- I love to serve this sweetened, but with a savory kick! The flavor is totally up to you. I combine Creole seasoning, sweetener, salt, and pepper. A lot of people just like for their creamed corn to be sweet. If that’s the case omit the Creole seasoning and just use sweetener or sugar.
- Bacon can be substituted for 1-2 tablespoons of butter or any oil.
- Milk or heavy cream can be substituted for half and half. Milk is much thinner, so your corn will not be as thick.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Taryn says
Best creamed corn ever. Thanks so much!
staysnatched says
I'm so glad you enjoyed it!
Brandy says
This creamed corn was absolutely amazing...I never want to go back to store bought again!
staysnatched says
Yes! So much better!
Shadi says
Thank you for sharing this soulful and delicious gem! It has definitely earned a permanent spot in my family's recipe collection. Can't wait to indulge in it again and again!
staysnatched says
So glad to hear it.
Ashley says
Delicious! The perfect side dish.
staysnatched says
So glad to hear it!