Homemade creamed corn is the perfect holiday side. It’s creamy comfort food at its best, and it is a side dish even the pickiest eaters will eat! I know because I’ve tested it out and found it to be true. I love this recipe, creamy corn with a crispy cheesy crust! what is not to love?
WHAT IS CREAMED CORN?
Creamed corn is a mixture of a creamy sauce made of butter, flour and cream cooked with corn and parmesan cheese. You can bake it for a crispy cheese crust or serve it straight from the stove top.
GLUTEN FREE CREAMED CORN
This recipe is easily gluten free. I use cup-4-cup flour as instead of wheat four. It thickens the sauce just as good as wheat flour. Cup-4-cup is my go to gluten free flour, I have found other brands to be more gritty or not thicken as well. You can try other brands but if you want no-fail on your first try go for cup-4-cup.
INGREDIENTS FOR HOMEMADE CREAMED CORN
- FROZEN CORN
- FLOUR (GLUTEN FREE IF DESIRED)
- HEAVY CREAM
- PARMESAN CHEESE
I DON’T LIKE BACON CAN I OMIT?
YES! if you are not a fan of bacon, you can omit it all together. Just start the recipe where you make a roux from butter and flour.
HOW TO MAKE CREAMED CORN
STEP ONE: FRY YOUR BACON
Take your pieces of bacon and chop them up. Then in your pan you will be using for the creamed corn, fry up the bacon till it is nice and crispy. Then remove from the pan. Leave 1-2 TBS of bacon grease for added flavor.
STEP 2: MAKE A ROUX
- Now that the bacon is removed and extra bacon grease we need to make a roux.
- Add butter and let melt.
- Whisk in flour and let it bubble for a minute or 2 on low heat to cook out the flour taste.
- Gradually add in cream while stirring.
- When sauce is nice and smooth add in salt and sugar
- Stir to combine
- add in pepper
- If you dont want visible pepper flakes in your creamed corn you can pick up white pepper in your spice isle of the grocery store.
- Add thawed corn
- Bring heat up to medium and add parmesan cheese and half your bacon.
- Add lid, reduce to low heat and let simmer for 5 minutes.
BE CAREFUL NOT TO HAVE THE HEAT TOO HIGH THE CREAM WILL BURN EASILY
After it has simmered you the corn should be heated through. You can totally serve the corn at this point. Adding any additional bacon and parmesan cheese to the top to garnish. But if you want to take your homemade cream corned next level follow these steps.
Transfer your corn to a oven proof casserole dish if not aready in a wide pan. If you are using a brasier like pictures above you can keep it in there. Or transfer to an 8×8 or a 9″pie dish.
Add a generous layer or fresh parmesan cheese and extra bacon.
PLACE UNDER THE BROILER FOR A FEW MINUTES
This will create and melty crispy cheese crust that is TO DIE FOR. so so good.
You’ll have cheese creamy goodness and a savory crispy top. EVERYONE goes nuts for.
WHAT OTHER TOPPINGS CAN I ADD?
If you want to dress it up a bit you can add
- more bacon
- more fresh parmesean
- tapito or a chili lime seasoning
CAN I MAKE CREAMED CORN AHEAD
YES! Make the creamed corn a day or two ahead, but DO NOT do the broil step. Instead, make the creamed corn, place in an air tight container and place in the fridge. When you are ready to serve a day or two later reheat the creamed corn, place in casserole dish and add parmesan and broil. Serve immediately.
HOW DO I STORE LEFTOVER CREAMED CORN
Store leftovers in an air tight container in the fridge. You can reheat in the microwave or air fryer.
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It's creamy comfort food at its best, and it is a side dish even the pickiest eaters will eat!
- 24 oz frozen corn 1 lb
- 12 oz whipping cream
- 1 1/2 T melted butter
- 1 1/2 T flour use cup-4-cup for gluten free creamed corn
- 1/2 tsp salt
- 2 T sugar
- pinch of white pepper or fresh cracked pepper will work too!
- 4 T Parmesan cheese add more as desired.
- 4 strips bacon
Cut your baon strips into small pieces and fry in large fry or saute pan (that has a lid). Remove from pan and leave about 1-2 tbs of bacon grease, disgarding any extra.
In the same pan Make a roux, Melt butter, whisk in flour and let bubble for 1-2 minutes.
Slowly whisk in cream, salt, sugar, and white pepper in a pot and bring to a boil. Stir in corn, 2 tbs parmesan cheese and half the bacon. Stirring constantly so it doesnt boil.
turn to Low and simmer 5 minutes.
Transfer corn to a casserole dish, Sprinkle with remaining cheese and bacon brown under a boiler. only a minute or 2.
Serves about 12.
I usually double or triple this depending on how many people, but it always goes and even makes great left overs.
If you dont like bacon or dont want to add it just omit from the recipe. Start by making your roux.