Homemade creamed corn is a Southern classic that’s easier to make than you might think. This one-pan recipe takes about 20 minutes and works with fresh or frozen corn. The result is creamy, slightly sweet, and exactly what you want from creamed corn.
Why this recipe works
This creamed corn relies on cornmeal to deliver the ideal texture and flavor. The cornmeal thickens the mixture while adding a subtle nuttiness that complements the natural sweetness of the corn. A small amount of turmeric brightens the color and adds a gentle warmth. Heavy cream provides richness and a velvety mouthfeel; while milk can be used, cream produces a smoother, more luxurious sauce.
If your experience with creamed corn is limited to canned versions, this fresh-made version is a revelation. It pairs beautifully with holiday mains, weeknight roasts, or simply a slab of buttered bread. Fresh or frozen corn both work well — choose what’s convenient and in season.
How to make creamed corn
- Choose your corn – Fresh or frozen corn work well. Fresh corn can yield a softer texture because you can scrape the milk and pulp from the cob into the pan. If using fresh ears, cut the kernels off the cob carefully to capture those juices. Frozen corn is convenient and produces excellent results too.
- Sauté the onions – Cook the diced onion in butter with a pinch of salt and a bit of dried rosemary until very soft. Soft onions blend into the creamed corn; undercooked onions will remain noticeable and crisp.
- Add dry ingredients – Add the corn, turmeric, and sugar to the pan and cook briefly until the corn warms and begins to release liquid. Sprinkle the cornmeal over the mixture and stir to incorporate.
- Add wet ingredients – Pour in the heavy cream and stir continuously over medium heat until the mixture thickens and the corn becomes very tender. Reduce heat and simmer briefly to develop flavor, then finish with salt and pepper to taste.
Tips for perfect homemade creamed corn
- Use fresh or frozen kernels. Fresh corn can give a slightly softer texture and extra corn pulp if you scrape the cobs, while frozen corn is a reliable, convenient option.
- Cook the onions until very soft so they melt into the dish instead of staying crispy.
- When you add the cream, stir continuously until the mixture thickens to avoid lumps and ensure a smooth, creamy consistency.
Other recipes for your Thanksgiving 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
📖 Recipe
Homemade Creamed Corn
Ingredients
- 1 tablespoon butter
- ½ medium onion diced
- ⅛ teaspoon kosher salt
- 2 pinches dried rosemary crushed
- 8 ears fresh corn, or 24 ounces frozen
- 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 diced onion, salt, and rosemary and sauté until the onion is very soft, about 5–6 minutes.
- Add the corn, turmeric, and sugar. Cook over medium-high heat until the corn is heated through and begins to release some liquid, about 2 minutes.
- Sprinkle the cornmeal over the corn and stir to combine. Add the heavy cream, stirring constantly until the mixture thickens. Reduce heat to low and simmer until the corn is very soft, about 2–3 minutes.
- Season with additional salt and black pepper to taste, then serve warm.
Chef’s Notes:
- Fresh or frozen kernels both work; scrape the cob when using fresh corn to capture extra sweetness and pulp.
- Cook onions until very soft so they blend smoothly into the corn.
- Stir continuously after adding the cream to prevent lumps and achieve a velvety texture.
Nutrition Facts
Calories: 282 kcal
| Carbohydrates: 29 g
| Protein: 5 g
| Fat: 18 g
Nutrition and Food Safety Disclosure
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