Southern Style Creamed Corn Recipe

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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 side dish from scratch. Besides, we all know that homemade tastes so much better!

Southern Style 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.

5 from 1 vote
Southern Style Creamed Corn
Cook Time
20 mins
Total Time
20 mins

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.

Course: Side Dish
Cuisine: American
Servings: 6 or more people depending on serving size
  • 1/2 stick of 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
  1. Melt butter over med-high heat in a medium saucepan.
  2. Stir in flour and cook for about 2 mins.
  3. Stir in milk until combined with the flour mixture.
  4. Add in frozen corn, salt, pepper, and sugar.
  5. Stirring frequently to prevent burning, bring up to a low boil.
  6. Cover and reduce heat to medium. Cook for 10 mins, stirring every few minutes.

Southern Creamed Corn Recipe

Did you like this recipe? If so you’ll love our other southern recipes like learning the secret to the best southern cheese grits in Georgia and you won’t believe how easy it is to make hot boiled peanuts in a crockpot!

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The Domestic Diva

Heather is a homeschooling mom of two boys currently living in central Georgia. She has been sharing her domestic story online as a lifestyle blogger for 15 years. Through her blog and social media platforms, Heather provides a glimpse into domestic life as she shares with other stay-at-home moms how she tackles modern homemaking and the challenges of raising a family.

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  1. Melissa Smith
    July 18, 2014 / 12:29 pm

    My husband loves creamed corn! & this looks yummy, not to mention simple. Definitely going to make it for him soon since I have a ton of corn.

  2. July 18, 2014 / 1:22 pm

    Thanks – I loved this as a kid. I did not know it’s so easy to make!

  3. July 18, 2014 / 1:57 pm

    I like creamed corn, but it can definitely get boring.. Thanks for this recipe it can change it up a bit.

  4. July 18, 2014 / 2:08 pm

    I never thought to make my own, thanks for sharing!

  5. Ann Bacciaglia
    July 18, 2014 / 4:47 pm

    I love creamed corn and would love to try the homemade version! Thanks for sharing this recipe. It looks delicious.

  6. July 18, 2014 / 6:18 pm

    Yum! Can’t wait to try the recipe! I’m off to share on my facebook page! :)

  7. Amy Honious
    July 19, 2014 / 12:39 pm

    This recipe brings back soooo many memories! My grandma used to make homemade creamed corn (with cream though-no milk or flour). I have not made it in years as we have been spoiled by the frozen type available in our area. I agree about the canned-yuck. Thanks for the memories and I can’t wait till the Ohio corn comes in so that I can make this for myself :)

  8. March 18, 2016 / 9:39 pm

    This sounds so good! I might try this for Easter as one of my sides. Thanks for posting!

  9. Ericah
    May 10, 2016 / 7:46 am

    This sounds so good! Can I use fresh corn instead of frozen?

  10. ASHY
    October 12, 2016 / 5:39 pm

    Turned out amazing, this will be my go to for HM creamed corn yay!

    • October 13, 2016 / 8:56 am

      I’m so glad it turned out great for you. Thanks for coming back and commenting!

  11. Hansa
    November 12, 2016 / 9:38 am

    How many people can this recipe feed?

    • November 23, 2016 / 4:13 pm

      About 6, maybe a little more or less depending on “serving size”.

  12. Natalie
    November 22, 2016 / 4:33 pm

    Could you use half & half instead of milk? Or will it not thicken up enough?

    • November 23, 2016 / 4:12 pm

      I’m not entirely sure as I have never tried this recipe using half & half instead of milk. I would think that it may become too thick but if it does you could thin it out with a little water.

  13. Rachael
    December 20, 2016 / 10:26 pm

    Excellent recipe! I did go ahead and skip the sugar and I did puree a little of the corn to make it more creamy. MMMMMM good!

  14. Alison Palmer
    July 18, 2017 / 7:53 am

    A dear friend of mine used to make fried corn in the summer. It was similar to, but not the same as creamed corn. Either way, I love them both!

  15. Papa G
    August 6, 2017 / 4:16 pm

    This was one of my side dishes tonight for supper. I also had pinto beans with a nice piece of smoked ham hock, fried okra and a creamy cucumber, onion and tomato salad. Of course being a Southern Boy, we had to have sweet tea and cornbread. BUT this Cream Corn stole the SHOW. It was completely devoured and I was informed it could be a stable from now on!!!!

    • August 15, 2017 / 1:57 pm

      Oh WOW! That is awesome. Thank you SO much for coming back and taking the time to comment. I am so glad everyone enjoyed it. Your dinner sounds delicious!

  16. Libby
    November 14, 2017 / 4:09 pm

    I’ve made this in the past, yum! Any thoughts about making this ahead for Thanksgiving.

    • November 14, 2017 / 5:00 pm

      I do think this could be made ahead of time. From my experience it reheats just fine and is great for leftovers.

  17. Beejay
    January 20, 2019 / 4:26 am

    This recipe was so delicious. I have tried for years to duplicate my mom’s recipe, I do believe This is it. Thanks for sharing.

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