Creamed Corn

By: Pam Brand from
Creamed Corn
Creamed Corn

"I learned to make creamed corn like this from my Grandmama. It is the purest way to make creamed corn and only uses the starch in the corn to thicken - no added flour or cornstarch. The creaming can get a little messy, so sitting on the porch is perfect. The "creamer" that I use is a great tool. In the old days we got them at the hardware store, but you can order them online now. Once creamed, the cooking is done quickly. Just keep an eye on it and stir as you go."

NotesTo make the true deep south version of this corn replace the butter with bacon grease.

Serves5 People

Cooking Time15 min

Cooking Vessel SizeDutch Oven


  • 10 ears of corn
  • 1 teaspoon salt
  • 1 tablespoon Butter
  1. Shuck corn, remove silks and wash

  2. Cream with corn creamer

  3. Heat over medium heat, stirring constantly, until corn is hot throughout

  4. Reduce heat to medium low

  5. Stir in salt

  6. Continue cooking on medium low, being sure to scrape bottom of pan as you stir

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