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.

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.