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Creamed Corn
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Creamed Corn

Creamed Corn contains sweet yellow corn kernels in a creamy sauce.  Easy to make with just a few ingredients.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings


Creamed Corn

  • 3-4 each ears of fresh corn Or 16 ounces of frozen corn (rinsed).
  • 3 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 3-1/2 tablespoons Hot Corn Stock Or hot water.
  • 1 tablespoon sugar divided
  • 1 teaspoon salt More or less as preferred.
  • 1 teaspoon coarse ground black pepper Or white pepper.
  • 1 cup half-and-half

Homemade Corn Stock

  • 3-4 each scraped corn cobs
  • 1 sprig fresh thyme (optional)
  • water to cover cobs


Creamed Corn

  • Remove silk from ears of corn. Rinse in warm water.
  • Scrape corn from cobs. Use back of knife to scrape off milk. Set corn and milk aside. Keep cobs to make Corn Stock.
  • Make the Corn Stock now if using instead of water (recipe below). If using water, proceed with the next step.
  • Melt 3 tablespoons of unsalted butter in a large skillet.
  • Add corn kernels.
  • Stir constantly over low-medium heat until tender (about 10 minutes).
  • In a measuring cup, dissolve flour in 3-1/2 tablespoons of HOT Corn Stock or HOT water. Pour over corn in skillet.
  • Season with salt , coarse ground black pepper and 1/2 tablespoon sugar. Pour in half and half. Stir until well combined.
  • Stir constantly over low-medium heat for another 5 minutes or until thoroughly heated.
  • Taste a cooled sample. If desired, add remaining 1/2 tablespoon of sugar. If too thick, stir in 2 tablespoons of HOT Corn Stock or HOT water.
  • Serve hot or warm. Creamed Corn thickens as it cools. If you prefer a thinner cream, simply add two tablespoons of Corn Stock (or HOT water). Stir and taste. Repeat until satisfied.

Corn Stock

  • Place scraped cobs in a medium sized saucepan. Add 1 sprig of fresh thyme (optional).
  • Cover scraped cobs with water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes. Water will become cloudy with pieces of corn and thyme (if using).
  • Remove cobs and thyme sprig (if used) from water. Use 3-1/2 tablespoons of HOT Corn Stock in Creamed Corn as instructed in recipe.
  • Allow Corn Stock to cool before pouring into an airtight lidded container. Refrigerate for up to 1 week.