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Creamed Corn


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Rate this recipe 4.6/5 (10 Votes)


  • 1 pint canned corn or 2 cups thawed frozen corn
  • 1/2 cup butter (Use real butter if you can)
  • 3/4 Tablespoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon sugar
  • 2 Tablespoons flour
  • 1 cup cream


Adapted from


Step 1

In a heavy saucepan or skillet over low heat, cook the corn, butter, salt, pepper and sugar for 15 minutes, stirring frequently.

In a bowl, whisk together cream and flour.

Stir the cream mixture into the corn, let simmer for about 2 minutes until desired thickness and remove from heat.

If it ends up a little too thick, you can whisk in some additional cream or milk to thin it out.

Serve Warm.


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