• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heather Likes Food logo

  • Recipe Index
  • About
  • Contact
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home / Recipes / Family Dinner

    Homemade Creamed Corn

    By Heather · Published: Apr 10, 2019 · Updated: Mar 25, 2021 · This post may contain affiliate links · See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    Homemade Creamed Corn is a southern staple and is much easier to make than you might think! This recipe is made in one pan, in about 20 minutes and you can choose to use fresh for frozen corn. It's creamy, slightly sweet and everything you want creamed corn to be! 

    A spoonful of homemade creamed corn in a pan that can be made with fresh or frozen corn

    Why This Recipe Works

    This homemade creamed corn recipe works, mainly because of the addition of cornmeal. The cornmeal has two purposes: first, it thickens the creamed corn mixture to a perfect consistency, and second, it contributes to the corn flavor, adding depth and a bit of nuttiness. Turmeric is used as a little boost of flavor and to enhance the beautiful yellow color. Some recipes use milk, but I prefer to use cream for its richness and velvety texture that adds to the dish.

    creamed corn in a non-stick skillet

    If the only creamed corn you've tried has been out of a can, then boy-howdy do you need to try this recipe! I'm a sucker for all things corn: this cornbread, these corndogs, corn casserole, and now this creamed corn. Maybe it's because I'm American? I don't know. But I do know that this homemade creamed corn would be mighty good as a side dish to your Easter ham this year!

    How To Make Creamed Corn

    Step-by-step pictures of how to make homemade creamed corn
    1. Choose your Corn- Fresh or frozen corn works excellent in this recipe. Fresh corn will yield a slightly softer recipe as you can really scrape the pulp off the cob and use it in the creamed corn if desired.  If using fresh, watch this video to learn how to cut corn off the cob without making a mess.
    2. Saute The Onions-  This recipe cooks pretty quickly, so it's good to cook the onions until they are soft before adding the rest of the ingredients. The onions get cooked in some butter with a bit of rosemary and salt. The salt will help the onions release their water and cook quicker.
    3. Add-In Dry Ingredients-  Corn, turmeric and sugar get added to the pan and cook for a few minutes. Cornmeal gets sprinkled over the top and is stirred in to combine.
    4. Add-In Wet Ingredients- Heavy whipping cream is my liquid of choice. It adds a richness to the creamed corn and makes the cornmeal velvety and smooth. Stir it into the corn, reduce heat to medium, keep stirring and cook until thickened. Continue to cook until the corn is very soft. Season with pepper and you're ready to serve!
    Step-by-step pictures of how to make homemade creamed corn

    For Perfect Homemade Creamed Corn Do These Things:

    • Choose fresh or frozen corn kernels. Fresh will make a softer recipe as the kernels will likely be smaller. Really scrape the cob with the back of the knife to release all the bits of corn pulp and add them to the pan. Frozen corn works just as well though. (That's what I used in these pictures).
    • Let the onions cook until very soft, or you'll have crispy pieces of onion in your creamy corn.
    • When adding the cream, stir the mixture continuously until it thickens or you'll have lumpy homemade creamed corn.
    A pan of creamy homemade creamed corn with parsley on top

    Other Recipes For Your Thanksgiving Dinner Menu

    • Sweet Potato Casserole With Coconut
    • Corn Spoon Bread
    • Best Dinner Roll Recipe
    • Fresh Green Bean Casserole
    • Au Gratin Potato Recipe
    • Cranberry Fluff
    • Pumpkin Turnovers
    • Never Fail Pie Crust
    • Caramel Apple Pie with Crumb Topping

    Homemade Creamed Corn

    Creamy, sweet and savory, this creamed corn recipe is the perfect side dish to just about anything! 
    By Heather Cheney
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 servings

    Ingredients

    • 1 tablespoon butter
    • ½ medium onion diced
    • ⅛ teaspoon kosher salt
    • 2 pinches dried rosemary crushed between your fingertips a bit
    • 8 ears fresh corn, or 24 ounces frozen fresh corn but off the cob
    • 1 tablespoon sugar
    • ¼ teaspoon ground turmeric
    • 2 tablespoons cornmeal
    • 1 cup heavy cream
    • 1 pinch black pepper

    Instructions

    • Melt butter in a 3 quart pan over medium heat. Add the onion, salt and rosemary to the pan and saute onion until very soft- about 5-6 minutes. 
    • Add the corn, turmeric, sugar to the pan and continue cooking over medium-high heat until the corn is heated through and is starting to release some liquid-- about 2 minutes. 
    • Sprinkle the cornmeal over the corn mixture and stir to combine. Add the cream to the pan, stirring constantly until thickened. Reduce heat to low and simmer until corn is very soft, about 2-3 minutes. 
    • Season with salt and pepper and serve.

    Chef's Notes:

    For Perfect Homemade Creamed Corn Do These Things:
    • Choose fresh or frozen corn kernels. Fresh will make a softer recipe as the kernels will likely be smaller. Really scrape the cob with the back of the knife to release all the bits of corn pulp and add them to the pan. Frozen corn works just as well though. (That's what I used in these pictures). 
    • Let the onions cook until very soft or you'll have crispy pieces of onion in your creamy corn. 
    • When adding the cream, stir continuously until the mixture thickens or you'll be left with lumpy creamed corn. 
     

    Nutrition Facts

    Serving: 1 serving | Calories: 282 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 59 mg | Sodium: 98 mg | Potassium: 377 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 875 IU | Vitamin C: 9.2 mg | Calcium: 35 mg | Iron: 0.9 mg

    Nutrition and Food Safety Disclosure

    ARE WE FRIENDS ON INSTAGRAM?Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying!
    Save This Recipe for Later!
    « How to Roast Garlic
    Layered Mediterranean Style Fourth of July Dip »

    Most Recent Recipes

    Sloppy Joe on a white plate with pickle and potato chips

    Instant Pot Sloppy Joes

    3 crunchy ground beef tacos

    Mexican Style Ground Beef Taco Meat

    Glass bowl of guacamole with chip inside

    The Actual Chipotle Guacamole Recipe

    Close up of biscuit with a pat of butter on it

    The Easiest Homemade Drop Biscuits

    Reader Interactions

    Comments

    1. Dustin toretto says

      September 06, 2022 at 10:45 pm

      This recipe is so good to see. Just like that, you can also use Honeywell products to make more recipes like that. Here is the Honeywell promotion to buy Honeywell products at very cheap prices.

      Reply
    2. Mosses Brodin says

      October 06, 2021 at 12:52 am

      Wonderful site. Lots of useful info here. I’m sending it to several pals ans additionally sharing in delicious. And obviously, thanks to your sweat!

      Reply
    3. Eve Hunt says

      September 24, 2021 at 10:17 pm

      Valuable information. Fortunate me I discovered your website by chance, and I’m shocked why this twist of fate did not took place earlier! I bookmarked it.
      Regards: Eve Hunt

      Reply
    4. Dremammrket says

      August 23, 2021 at 5:11 am

      Valuable information. Fortunate me I discovered your website by chance, and I’m shocked why this twist of fate did not took place earlier! I bookmarked it.
      Regards: Dream market

      Reply
    5. Hannah Flack says

      August 09, 2021 at 6:05 am

      "Do you seriously want to take your Visalus home business to a new level.
      Most of them are full of sugar and processed flour. It
      helps increase immunity to aid in fighting colds."
      Regards Hannah Flack

      Reply
    « Older Comments

    Did you make this recipe? Drop me a comment and let me know how it turned out! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Heather in an apron

    Hi, I'm Heather! Want to become a rockstar cook? I’m a former chef, caterer, and culinary arts school graduate that just wants to help you make some killer food! I truly believe that with a little know-how anyone can totally rock their kitchen. Stick around for ultimate recipes of your favorite foods, cooking tips, guides, and more!

    More about me →

    Popular Recipes

    • The Best Super Moist Oven Baked BBQ Chicken
    • One Pan Sour Cream Chicken Enchilada Skillet
    • Hawaiian Shoyu Chicken
    • The Best Sloppy Joe Sauce
    • Coffee Cake in a Cup
    • Baked Ricotta Chicken
    • Mom's Classic Meatloaf Recipe
    • Beef Teriyaki Stir Fry
    Email opt in image
    • Dinner Recipes
    • Breads
    • Side Dishes
    • Breakfast Recipes
    • Appetizer Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Email
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. This site uses cookies and generates income via ads.

    Copyright © 2022 Heather Likes Food, LLC