Southern Soul Food Creamed Corn
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!
Servings 5 servings
Calories 178kcal
Equipment
Ingredients
- 3 slices bacon Diced into 1/2 - 1 inch pieces.
- 30 oz frozen whole kernel corn You can substitute canned if desired.
- 1 1/2 tablespoons all purpose flour
- 1 cup half and half
- 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.
- Drain any 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 half and half, sugar or sweetener, salt, and pepper, and stir.
- Continue to stir until the corn thickens.See notes for tips on thickening if needed.
- Taste repeatedly and adjust sweetener, salt, and pepper as needed.
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 1/2 tablespoon of flour and combine it 1/2 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
Serving: 0.5cup | Calories: 178kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g