Homemade creamed corn is the perfect Thanksgiving 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?
Do you remember when you used to buy school lunch and they served us creamed corn!!!??? I ALWAYS gagged. I hated it. I was not a picky eater as a child, I even loved school lunches…however I did NOT like creamed corn. I tell you this because, I didn’t like that that canned creamed corn but THIS one is a keeper.
How to make creamed corn
What I love about making this homemade creamed corn recipe on busy days (like thanksgiving) or dinner evenings is it’s simplicity. First you start by making simple roux, add some milk and your favorite brand of sweet frozen corn. Let it simmer for a few minutes.
Add some parmesean cheese, salt and pepper and broil it for a couple more minutes.
The result is a warm, thick bubbly creamy corn with a cripsy (almost like a creme brûlée crust) topping of cheese. It’s divine!
Every year I make this creamed corn for Thanksgiving aaaaand the pan is licked clean. Is there a better compliment than that?
- 1 lb frozen corn
- 12 oz whipping cream
- 1 1/2 T melted butter
- 1 1/2 T flour
- 1/2 tsp salt
- 2 T sugar
- pinch of white pepper
- 3 T Parmesan cheese
Make a roux from butter and flour (cook in a skillet, add flour and cook until bubbly) add to corn, mix well.
Slowly add cream, then corn, salt, sugar, and white pepper in a pot and bring to a boil.
Simmer 5 minutes.
Transfer corn to a casserole dish, Sprinkle with cheese and brown under a boiler.
Serves about 6.
I usually double or triple this depending on how many people, but it always goes and even makes great left overs.