This Creamed Corn is a beloved Southern side dish—sweet corn kernels simmered in a rich, velvety sauce made from the corn’s own “milk,” butter, and just a touch of cream. With only four simple ingredients, it captures the soul of home cooking: humble, comforting, and deeply flavorful.
No flour, no roux, no fuss—just pure corn goodness that pairs perfectly with fried chicken, barbecue, or Sunday roast.
Why You’ll Love This Recipe
- 🌽 Only 4 ingredients—pantry staples!
- ⏱️ 15 minutes prep + 15 minutes cook
- 💛 One skillet = easy cleanup
- 💸 Costs under $5—feeds 6 generously
- 🌾 Naturally nut-free & gluten-free
Ingredients You’ll Need
(Serves 6)
- 2 (15 oz) cans whole kernel corn, drained (or 4 cups frozen corn, thawed)
- 1 (15 oz) can cream-style corn
- ½ cup (1 stick / 115g) unsalted butter
- ¼ cup heavy cream or half-and-half
- Optional: Pinch of sugar (if corn isn’t sweet enough), cracked black pepper
💡 Pro Tips:
- Use real butter—margarine lacks richness.
- Don’t skip the cream-style corn—it provides natural thickness and “creaminess” without flour.
- Simmer gently—boiling can break down the corn and make it mushy.
Step-by-Step Instructions (Sweet, Silky, Foolproof)
1. Combine Ingredients
- In a large skillet or saucepan, combine whole kernel corn, cream-style corn, and butter.
2. Simmer to Perfection
