“Creamy, southern-style creamed corn made with fresh roasted corn, cream, milk, sugar, and topped with smokey bacon”
Have your parents ever told you what your first food was? Mine was creamed corn. My mother told me that she gave me a bite of her creamed corn when I was 7 months old and I nearly attacked her entire plate trying to get more.
I still LOVVVE creamed corn to this day but rarely make it. Whenever I do decide to make it I vow to make it more often. I forget just how comforting and delicious fresh, homemade creamed corn can be.
I could seriously eat this stuff as a meal and be perfectly happy. Southern-style creamed corn is sweet, super creamy,
fattening, delicious and downright addictive!! Paired that sweet, creaminess with some salty, smokey bacon and baaaaaby YES!! It’s the perfect compliment to a soul food meal of spicy roasted turkey wings, collard greens, candied yams and cornbread. That’s what my grandmother always served with it.
If this is your first time having homemade fresh creamed corn let me introduce you to this delicious side dish! You want to start with fresh corn and either grill or roast the corn in the oven.
These two methods creates the most amazingly delicious corn and really brings out the natural sweetness of the corn. If you can’t find fresh corn, then go with the frozen corn as a last resort.
Now let me tell ya, I’ve had southern creamed corn prepared with all kinda stuff like cream cheese, half n half, almond milk, etc. My favorite way is to simply use some good ol heavy cream and regular milk. It makes for the creamiest, richest southern creamed corn I’ve ever had! I love it and hopefully you will too. Some southern creamed corn recipes choose to thicken the corn with only pureed corn and that works just fine too if you prefer it that way, but be sure not to puree too much of the corn, we don’t want baby food!
Watch me make this Southern Cream Corn from start to finish!
Southern Creamed Corn
By Divas Can Cook
- 2½ cups fresh roasted corn (about 7-8 ears of corn)
- 1 cup heavy cream
- ½ cup milk
- 1-2 tablespoons sugar
- 5 slices bacon
- 1 tablespoon bacon grease
- 1 tablespoon flour
- salt and pepper
- Preheat oven to 425 F.
- Place corn directly on oven rack and roast for 20 minutes (do not remove husk)
- Let roasted corn cool off.
- Cut kernels from cob into a large bowl.
- Add in heavy cream, milk and sugar. Set aside.
- Fry bacon in a deep skillet, leaving 1 tablespoon of oil in the skillet.
- Chop bacon into pieces and set aside.
- Add flour to hot oil and stir until flour is golden and cooked.
- Add in corn mixture.
- Simmer until thick and creamy, about 30 minutes.
- Remove from heat and add salt and pepper to taste.
- Garnish with chopped bacon and parsley.
- Serve immediately.