Southern Style Creamed Corn

Have y’all ever had creamed corn?

Hold up. Before you answer that I would like to state, for the record, that canned creamed corn does not count.

It just doesn’t. Don’t argue.

Now, answer my question. Have you ever had fresh creamed corn?

If you answered yes, then hallelujah, praise Bieber, you are my new best friend.

If you answered no, then I would like to say the following:

a) What the heck is wrong with you?

b) I apologize. That was rude of me.

c) Seriously, though. What is wrong with you?

I insist that you rectify the situation. The corn is just bursting with sweetness this time of year. There is no reason not to head to the nearest farmer’s market, grab some fresh corn, and make this simple dish for dinner tonight. No reason at all, quit arguing, don’t make me ground you.

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Southern Style Creamed Corn


5 ears corn on the cob
1 tablespoon bacon grease or butter
1 tablespoon sugar
1 tablespoon cornmeal
3/4 cup heavy cream
1/4 cup finely grated Parmesan cheese
salt and pepper, to taste


Remove the husks and silks from the corn and rinse the ears of corn.
Cut the kernels from the cob into a large bowl. Flip your knife over and run the dull side of the knife down the cob to get all of the juice out of the cob.
In a large skillet, heat the bacon grease or butter until melted and hot. Dump in the corn and cook over medium heat for about 5 minutes, stirring occasionally.
Sprinkle the sugar and cornmeal over the corn and give it a stir.
Pour in the heavy cream and Parmesan cheese. Stir until combined.
Allow to cook for 5 more minutes or until heated through. The juices should thicken up quite a bit.
Add salt and pepper, to taste.

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28 Responses to “Southern Style Creamed Corn”

  1. Katrina @ Warm Vanilla Sugar July 25, 2012 @ 4:07 pm (#

    This looks so fabulous!


  2. Averie @ Averie Cooks July 25, 2012 @ 4:15 pm (#

    i am so in love with corn this time of year – looks great!


  3. Joanne July 25, 2012 @ 7:12 pm (#

    I’m just going to head to the market without answering your original question…it sounds like the safer alternative. πŸ˜›


    • Karly replied: — July 26th, 2012 @ 9:37 am


      I am so disappointed in you. πŸ˜‰


  4. Leanna July 26, 2012 @ 4:49 am (#

    I do a baked corn similar to this. Butter, cream, and fresh off the cob corn. Slow oven and then freeze it for yumminess later in the winter. It’s like eating fresh corn in the winter. Does this recipe for cream corn freeze well?


    • Karly replied: — July 26th, 2012 @ 9:38 am


      I’ve never tried freezing it, but I imagine it would work just fine!


  5. shelly (cookies and cups) July 26, 2012 @ 6:17 am (#

    The only creamed corn I have ever had is from a can..which is pretty gross, obvs.
    Sooo, I will trust you with my gag reflex and give this a go!


  6. Elizabeth@ Food Ramblings July 26, 2012 @ 6:31 am (#

    looks delicious… i’ve had canned creamed corn once by accident :(


  7. Kayle (The Cooking Actress) July 26, 2012 @ 8:06 am (#

    What IS wrong with me?! I needs to have some of that!


  8. DessertForTwo July 26, 2012 @ 8:13 am (#

    I’ve never seen a recipe that calls for Parmesan, but I’m going to let you be an honorary Southerner today anyway πŸ˜‰


    • Karly replied: — July 26th, 2012 @ 9:47 am


      I think Paula Deen taught me that Parmesan trick. Give it a try! Super yum!


  9. sally @ sallys baking addiction July 26, 2012 @ 10:43 am (#

    heck yes I’ve had real creamed corn before! there is NOTHING like it. And I am LOVING corn this time of year!


  10. Riley July 27, 2012 @ 11:20 am (#

    I adore creamed corn! It’s one of my favorite things!


  11. Jody @ the hobby room diaries August 2, 2012 @ 10:10 am (#

    Okay, so I absolutely DETEST creamed corn. And to be honest, I don’t think I’ve ever let it pass my lips. But I didn’t know there was such a thing as delicious-looking homemade creamed corn. Oh man, does that look good! I wish I had known sooner. However, it’s not yet corn season here, so I have plenty of time to make-up for the situation.


  12. Denise MacColeman June 1, 2013 @ 2:56 am (#

    I was wondering if this recipe would can good? It’s canning season.Thank you.


    • Karly replied: — June 3rd, 2013 @ 7:25 am

      I honestly have no idea. I don’t can. Sorry I can’t help!


  13. Juli V June 17, 2013 @ 10:59 am (#

    So I just stumbled across this recipe, and now I need to make this. Canned cream corn is just plain horrible! I was wondering though, what’s the purpose of the cornmeal? That’s not something I usually buy, and I would rather not buy a whole container of it for this little amount. Are there any good alternatives?


    • Karly replied: — June 18th, 2013 @ 8:00 am

      The cornmeal just acts as a thickener. You could probably get by without it.


      • Liza replied: — November 22nd, 2013 @ 10:21 am

        @Karly, What kind of cornmeal should I use? White or Yellow?


        • Karly replied: — November 22nd, 2013 @ 10:38 am


          Either is fine. The only difference is the color of the corn that was ground, so they can be used interchangeable.


  14. Mel June 18, 2013 @ 10:44 pm (#

    I use leftover corn on the cob the next day by frying it. Cut leftover corn from the cob and put in the refrigerator. The next day melt plenty of butter in a frying pan. Fry on medium heat until the corn turns a slight brown. Sometimes I put bacon in it as well. Mmmmmm. Fried corn!


  15. Iris February 19, 2014 @ 5:42 pm (#

    Why would you ruin a perfectly good vegetable by putting grease and cream on it?


    • Karly replied: — February 19th, 2014 @ 8:41 pm


      Because grease and cream are delicious?


  16. Bonnie N December 31, 2014 @ 6:38 pm (#

    I would make this but minus the cheese. So many recipes are messed up these days by adding cheese. I love corn. My favorite foods are corn and pasta, not necessarily in the same dish. When my grandmother knew I was coming to dinner, she always made sure that corn and homemade noodles were on the table.



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