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There is no better southern side dish than creamed corn. Ditch that canned stuff, you won’t believe how easy it is to make this recipe from scratch. We all know that homemade tastes so much better. Your family will love this southern creamed corn recipe.
Many nights when I’m not serving southern style sweet cornbread, I will serve this southern inspired creamed corn recipe instead. Gracing my southern table right next to a big tall glass of Southern Sweet Iced Tea, creamed corn is a frequently made side dish around these parts. I love creamed corn, and have since I was a kid. This recipe is quick to make and goes well with many main dishes.
Creamed corn like you’ve never had before. This creamed corn recipe is sure to be a hit at your next family gathering. It’s quick, simple, and delicious. Make ahead or the day of. This recipe reheats well and is great for leftovers if there are any.
- 4 tbsp unsalted butter
- 2 tbsp flour
- 1 cup whole milk
- 4 cups whole kernel frozen corn
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1/2 tsp salt
Melt butter in a saucepan over medium heat.
Stir in flour and cook for about 2-3 mins.
Stir in milk until combined with the flour mixture.
Cook the milk and flour mixture on medium heat until the milk begins to thicken, 5-10 minutes.
Once the milk has thickened then stir in the corn, salt, pepper, and sugar. Stir frequently to prevent burning.
Cover and reduce heat to medium-low. Stir every few minutes. Cook corn for 10 mins, until corn is no longer frozen.
Serve immediately. Refrigerate leftovers.
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This recipe is great to make for a large crowd. One can easily double or triple this recipe to feed however many people you have at your next gathering. This is a great make and take recipe for holiday get togethers like Thanksgiving and Christmas.