Creamed Corn

If you’re looking for some serious Southern comfort, then you have to make this Creamed Corn recipe! Loaded with butter and real cream, this creamy corn recipe is the perfect side dish for any gathering!

Ever need those no-fuss side dishes? Trust me– this is one of them, and it is bursting with flavor! Whenever I am testing the recipe for a new entree and need an easy side dish, this is my go-to choice. I mean, mix ingredients in a dish, bake, check & stir, and devour! It sounds easy enough right? 

This will definitely be part of your side dish rotation. It’s one of my favorite barbecue sides in the summer months, and is perfect for your holiday table menu rotation as well!

What Kind of Corn is Best?

I made this recipe with canned white shoepeg corn because that’s what I love, but you can make this with any kind of fresh corn, preferably sweet corn. I absolutely love sweet corn and can’t get enough of it!

There is a man nearby who buys sweet corn by the bushel in the fall during corn season, then freezes it to use in recipes all year long. I do NOT have that kind of dedication, so when it comes to recipes like this, the canned version wins out!

Creamed Corn Ingredients

You only need a few simple ingredients to make this easy creamed corn recipe:

• Canned white shoepeg corn, drained
• Butter, melted
• Whipping cream
• All-purpose flour
• Salt
• Ground black pepper

That’s it! Check the recipe card below for the exact amounts you’ll need.

How to make Baked Creamed Corn

This is an easy recipe to make, but it does take a little hands-on time while baking. Here is how to make it:

1. Preheat the oven to 325 degrees F. Grease a baking dish or oven-safe large skillet with butter or nonstick cooking spray.
2. Combine corn, melted butter, heavy cream, flour, 1/2 teaspoon salt, and 1/2 teaspoon of pepper in a greased baking dish.
3. Bake for 15 minutes. Remove the dish from the oven, add in another 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir.
4. Place the baking pan back in the oven and repeat Step # 3.
5. Remove from oven and serve.

Note: If you don’t have time to stir every 15 minutes, just add all the salt and pepper in step 2 and bake for 45 min. I have found the consistency of that creamy sauce is best if you stir it every 15 minutes though.

Recipe Variations

• Add a little spice with some cayenne pepper!
• Sprinkle some parmesan cheese on top.
• Some recipes use cream cheese and a little whole milk instead of heavy cream. Give it a try!
• Add a little more flavor with some fresh garlic or garlic powder.
• Add up to a tablespoon of white sugar to make this even sweeter!
• Add some diced green onions for a savory kick.

FAQs

Can I use frozen corn in this recipe?

Yes, you can! You don’t even have to let it thaw first. Just add a few more minutes to the initial baking time to make sure everything bakes up perfectly.

How do I store leftover Creamed Corn?

Cool the creamed corn to room temperature, then transfer it to an airtight container. Store in the refrigerator for 3-4 days. Reheat it on the stove over medium-low heat, stirring often until warmed throughout.

Can you freeze Creamed Corn?

Yes, you can transfer cooled corn to a freezer-safe container and freeze for up to 3 months.

Thaw in the fridge overnight before reheating on the stove.

Can I make this in a slow cooker?

Yes! Combine all the ingredients in the bowl of a slow cooker and stir. Cover and cook on low for 4-6 hours or high for 2-4 hours.

Try one of These Corn Recipes!

Corn is a versatile ingredient you can use in all sorts of dishes! Try one of these next time:

• This Mexican Corn Salad is made with a cumin lime vinaigrette for a light and refreshing flavor!
• Black Bean, Corn, and Feta Dip is an easy appetizer that’s perfect for any party or game-day gathering. This mixture of canned corn, black beans, green onions, and crumbled Feta cheese, mixed with a sweet apple cider vinaigrette makes it a perfect finger food for a hungry crowd.
• This Corn and Cheese Quesadilla with Poblano Cream Sauce makes the perfect appetizer, lunch, or light dinner.
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food!  So go ahead– pour yourself a margarita and have a taco night with some family and friends.

This post was originally published December 12, 2013. It has been updated in format and with pictures on July 4, 2024.