Homemade Creamed Corn
This rich and creamy Homemade Creamed Corn is cozy, comforting, and easy to make. With frozen corn, cream, butter, bacon, and Parmesan cheese, it’s the perfect balance of sweet and savory. It’s sure to be a winner for holiday meals and summer BBQs alike!
Servings: 12 people
Calories: 287kcal
Ingredients
- 4 strips bacon
- 3 Tablespoons melted butter
- 2 Tablespoons flour use cup-4-cup for gluten free creamed corn
- 16 oz whipping cream
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1 pinch white pepper or fresh cracked pepper will work too!
- 32 oz frozen corn
- ½ cup Parmesan cheese ¼ cup for sauce, ¼ cup for topping
Instructions
- Cut your baon strips into small pieces and fry in large pot (that has a lid). If there is a lot of bacon grease remove some of it. You can keep a tablespoon or 2 for flavor. (For added ease use the pre-cooked real bacon pieces.)
- In the same pot 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 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 then brown under a boiler. only a minute or 2.
Video
Notes
- If you want to use fresh corn instead, you’ll need about 8 cups of kernels. You may need to simmer the mixture a little longer, as fresh corn takes more time to soften than frozen.
- Keep an eye on the cheese during broiling to prevent it from burning.
- Leftover creamed corn can be stored for up to 3-4 days in an airtight container in the refrigerator.
Nutrition
Calories: 287kcal | Carbohydrates: 22g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 346mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 1mg