Creamed Corn

True Southern Creamed Corn

This is one of my favorite side dishes on the planet.  Once you develop your technique for cutting the corn, this is a very easy recipe. The golden color has always reminded me of a sunny day. On my father’s side we have a huge family. When we get together and creamed corn is on the menu at my grandmother’s, the kitchen is filled with corn and cutting boards. The children are gathered outside shucking the corn, while a team is removing the kernels from the cob. All the while my grandmother is adding the corn to multiple cast iron pans and stirring the corn that have already started. With all the corn and effort, we all gather round the dining room table for grace and to enjoy the fruits of our labor.  If you bring this recipe in your home and cook together as a family you become in communion with all the families and generations of people who have passed a bowl this creamed corn around the dinner table.  It is amazing that something as small as this recipe can connect so many families.

True Southern Creamed Corn

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: bacon, corn, cream corn, creamed corn, Southern Fellow


  • 10 ears sweet southern yellow corn shucked
  • 1/2 cup heavy cream
  • salt
  • pepper
  • 3 tbsp bacon grease


  • In a full sheet pan place a cutting board.
  • Next using a very sharp knife you need to remove the endosperm part of the kernel from the part closest to the cob that holds the milk. To do this you need to place the butt of the cob on the cutting board. The point should be facing upwards. While holding the point in one hand use the knife to slice downward to remove the endosperm about 1/8 of an inch into the kernel. Do this to the entire ear of corn.  
  • Next using the back side of your knife scrape the milk from the cob. You will know it is finished because the kernels will look hollow. Do these 2 steps to each corn cob.
  • In a cast iron pan under medium heat add the bacon grease. When the grease is hot and starts to bubble add the cuttings and milk you removed from the corn cobs.
  • When the pan regains it's heat add the heavy cream. 
  • Season to taste with salt and pepper.
  • Let cook for three to five minutes stirring on occasion. The cream should be fully incorporated and slightly thicker than it was. 
  • remove from heat and serve.

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