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A heavy black cast-iron skillet filled with rich, creamy homemade creamed corn dotted with fresh sweet corn kernels and topped with herbs.

Homemade Southern Creamed Corn

Authentic homemade creamed corn made with fresh sweet corn kernels, scraped "corn milk," heavy cream, milk, and a critical touch of sugar and pepper.
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Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears fresh sweet corn kernels cut, cobs scraped for "corn milk"
  • ½ cup heavy cream
  • ½ cup whole milk
  • 3 tbsp all-purpose flour
  • 2 tbsp granulated sugar critical
  • ¾ tsp kosher salt
  • ½ tsp freshly cracked black pepper critical

Equipment

  • Chef's knife
  • Cutting board
  • Cast-iron skillet
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Cut and Scrape Corn: Slice the corn kernels off the 6 ears of corn into a bowl. Use the back of your knife to scrape down the naked cobs to extract all the milky pulp ("corn milk").
  2. Combine in Skillet: Transfer the kernels and corn milk into a cast-iron skillet. Pour in the whole milk and heavy cream.
  3. Season: Add the flour, sugar, kosher salt, and freshly cracked black pepper. Stir thoroughly over medium-low heat to incorporate the flour without lumps.
  4. Simmer: Bring the mixture to a gentle simmer, stirring frequently. Cook for 8-10 minutes until the sauce thickens into a rich cream and the corn is tender.
  5. Serve: Remove from heat and serve warm.

Notes

The Sugar & Pepper: Do not omit or reduce the sugar and cracked black pepper; they are critical to balancing the flavor profile of this traditional recipe.