Southern Soul Food Creamed Corn
Homemade Southern soul food creamed corn is a comforting, rich side dish that brings out the best in sweet, fresh corn. This classic recipe takes simple ingredients and transforms them into a creamy, flavorful dish that pairs perfectly with just about any meal. Whether it’s a holiday gathering or a weeknight dinner, this creamed corn recipe is sure to add a touch of Southern charm to your table.
Servings 5 servings
Calories 178kcal
Equipment
Ingredients
- 3 slices bacon Diced into ½ - 1 inch pieces.
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup half and half or heavy whipping cream
- 1-2 tablespoons sweetener or sugar Adjust to your taste. I use 2 tablespoons
- 1 teaspoon Creole Seasoning Optional for more of a savory kick
- salt and pepper to taste
- 28 oz corn If using canned corn, drain it first. If using frozen, defrost it and drain any excess moisture.
Instructions
- Heat a skillet on medium heat and add the bacon. Cook both sides until crisp.3 slices bacon
- Drain any excess grease from the pan, but reserve about a tablespoon of grease. Do not drain if this is all you have. Remove the bacon and set it aside.
- Add the butter to the pan with the bacon drippings. Allow the butter to melt and then sprinkle in the flour. Stir to thicken. This will create a roux that will thicken up the creamed corn.2 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Add in the heavy cream (or half and half), sugar or sweetener, Creole Seasoning (optional), salt, and pepper, and stir to combine.1 cup half and half or heavy whipping cream, 1-2 tablespoons sweetener or sugar, 1 teaspoon Creole Seasoning, salt and pepper to taste
- Add in the corn and cooked bacon. Cook for 3-4 minutes and stir until the mixture thickens. Taste repeatedly and adjust sweetener, salt, and pepper as needed.28 oz corn
Notes
- I love to use frozen corn because it's easy to find and is available year-round. We often serve this dish for Thanksgiving and Christmas dinners.
- You can also use fresh ears of corn. You can use 4 ears of corn. You will have to peel and remove the husks and then slice the corn from the cob.
- You can use whatever spices you like on the corn and substitute Creole Seasoning with whatever you wish.
- If your corn is too runny you can thicken it with additional flour. Start with ½ tablespoon of flour and combine it ½ tablespoon of water in a small bowl. Stir and add to the corn. Stir the corn mixture until thick. Repeat if it still needs thickening.
- If your corn is too thick, add a little half and half or milk to make it creamier.
- I love to serve this sweetened, but with a savory kick! The flavor is totally up to you. I combine Creole seasoning, sweetener, salt, and pepper. A lot of people just like for their creamed corn to be sweet. If that’s the case omit the Creole seasoning and just use sweetener or sugar.
- Bacon can be substituted for 1-2 tablespoons of butter or any oil.
- Milk or heavy cream can be substituted for half and half. Milk is much thinner, so your corn will not be as thick.
Nutrition
Serving: 0.5cup | Calories: 178kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g