Go Back
+ servings
A close up of southern corn in a cast iron skillet

Southern Style Creamed Corn

A Southern favorite!
Course Side Dish
Cuisine American
Keyword summer, vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 321kcal


  • 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.


Calories: 321kcal | Carbohydrates: 27g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 159mg | Potassium: 337mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1005IU | Vitamin C: 7.9mg | Calcium: 103mg | Iron: 0.7mg