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Creamed Corn

Creamed Corn | Magnolia Days

Here in the South we love corn. Every Southern style restaurant has it on the menu and the majority of the time it is creamed corn. When made right, it is delicious and nothing like the awful canned creamed corn. The best is made from fresh corn while it is in season. The kernels are cut right from the cob and every bit of milk from the cob is scraped off and used.

Creamed Corn

So what to do when corn is not in season? If you are like me, you did not buy extra corn last summer and freeze it. Probably should have but too late now. I discovered the next best thing to use – frozen corn. I use Birdseye® Baby Gold & White Corn from the freezer section because I like the mixture of both white and yellow corn for this dish.

After defrosting, a few pulses using the knife blade in the food processor and it is like I cut it from the cob myself. When you cut corn from the cob for creamed corn, you cut half the kernel and then go back and cut off the remainder. With this method, the key is to chop the kernels slightly with the food processor. Do not over process and get it to mush. It should look like this:

Corn chopped in food processor

The recipe does not have cream as an ingredient. Sounds strange right? It is more a reference to the creaminess of the corn. Some people refer to it as skillet corn (it is cooked in a skillet). Only butter, corn, water, milk, flour, salt, and pepper are the ingredients. Simple. The true flavor of the corn is the highlight of this dish – a delicious side to any meal.

Corn is a staple in the South. Creamed corn is one of the ways we enjoy it. What is your favorite way to cook corn?  See also this creamy Southern corn side dish!

Creamed Corn

A recipe for Southern style creamed corn using frozen corn and made in a skillet (also known as skillet corn).
Course Side Dish
Cuisine American Southern
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Renee


  • 14 ounce bag frozen corn kernels thawed
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup milk
  • Salt and Pepper to taste


  1. Put thawed corn in a food processor fitted with a knife blade. Pulse 4 or 5 times to break up the corn kernels. Do not over process (think as if cutting kernels in half).
  2. Put corn in a bowl and stir in water. Cover and refrigerate for at least 1 hour.
  3. In a non-stick skillet melt butter, add corn, and stir together. Bring to a boil and then lower heat to simmer for 10 to 15 minutes until corn is cooked through, stirring occasionally. Add salt and pepper to taste (not much is needed for sweeter flavor).
  4. Stir flour into milk. Add a little of the milk/flour mixture at a time to slightly thicken corn. You may not need to use it all. It should be creamy and not too thick. Cook for an additional 1-3 minutes. Adjust seasoning to taste. Serve warm.

Recipe Notes

A recipe for Southern style creamed corn using frozen corn and made in a skillet (also known as skillet corn).


Recipe Rating


Monday 6th of February 2023

When I was a child, we ate field corn, not sweet corn. It was much more readily available as farmers grew it to feed their cattle, the seed was cheaper. As I result, I like the taste of non-sweet variety, and growing up, we always had fresh corn to cut off the cob. I have been making cream corn like this for 35 years. An older lady taught me to do this if I did not have fresh corn. Look for the frozen white corn if you prefer the taste of field corn. No flour needed since that variety has so much starch in it. I know most younger folks prefer sweet corn, but the older crowd might have a different preference. Either way, this is the best option if you do not have fresh corn.

Beverly Corrie

Friday 13th of September 2013

My mother-in-Law made creamed corm from the cob add milk, butter them use some corn starch to thicken it. My mom use cream of corm add crackers and butter it my flavor one.


Tuesday 5th of February 2013



Tuesday 5th of February 2013

Use the pulse button on the food processor and only press it a few times to chop up the corn instead of pulverizing it.


Saturday 3rd of December 2011

Creamed corn is a favorite of mine, but I am sad to say I always think of the canned version. I need to try your homemade recipe asap. It's a perfect side dish on these cold nights too :)


Saturday 3rd of December 2011

No more canned version for you. Once you try this you won't go back.

amy @ fearless homemaker

Thursday 1st of December 2011

looks tasty! we ate this all the time growing up + believe it or not, i've never tried to make it myself. now that i have a recipe, i think i shall soon. =)


Thursday 1st of December 2011

Oh good. It is the right size for a small family too. You can easily double it if needed. I have actually tripled it too. Takes a big skillet though.