This Homemade Easy Southern Creamed Corn is made from scratch using fresh or frozen corn. This creamy dish is served sweet or savory, or even with a combination of both!
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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.
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 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-high heat and add the bacon. Cook both sides until crisp.
- Remove the bacon and drain excess grease from the pan.
- Add in corn and stir. Cook for 3-4 minutes.
- Adjust the heat to Medium. Sprinkle in the flour and stir.
- Add in heavy cream, sugar or sweetener, salt, and pepper, and stir.
- Crumble the slices of bacon into smaller bits and spinkle it over the corn.
- Continue to stir until the corn thickens.
Do You Have to Use Bacon?
No, you can saute the corn in butter or olive oil if you wish. The bacon is use for Southern flavor.
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, 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 Whole 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 Okra and Tomatoes
Southern Style Green Beans
Southern Baked Beans
Instant Pot Black Eyed Peas
Homemade Blueberry Cornbread
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Scalloped Corn
Oven Baked Roasted Corn
Cornbread Casserole
Southern Black Eyed Peas
Seafood Mac and Cheese
Grand Marnier Cranberry Sauce
Check our list of The Best Authentic Soul Food Recipes here.
Homemade Easy Southern Creamed Corn
Ingredients
- 3 slices bacon
- 30 oz frozen whole kernel corn See notes for canned
- 1 tablespoon all purpose flour
- 1/2 cup heavy whipping cream
- 1 tablespoon sweetener or sugar Adjust to your taste. Start with a teaspoon and build it up, if it's your first time.
- 1 teaspoon Creole Seasoning Optional for more of a savory kick
- salt and pepper to taste
Instructions
- Heat a skillet on medium-high heat and add the bacon. Cook both sides until crisp.
- Remove the bacon and drain excess grease from the pan, but reserve about a tablespoon of grease. Do not drain if this is all you have.
- Add in the corn and stir. Cook for 3-4 minutes until the corn is fully thawed and cooked through. Drain any excess water if necessary.
- Adjust the heat to Medium. Sprinkle in the flour and stir.
- Add in the heavy cream, sugar or sweetener, salt, and pepper, and stir. Add an additional 1/2 tablespoon of flour if you run into issues with thickening the dish.
- Crumble the slices of bacon into smaller bits and spinkle it over the corn.
- Continue to stir until the corn thickens.
- Taste repeatedly and adjust sweetener, salt, and pepper as needed.
Video
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.
- 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.