Get ready to celebrate the very best of summer produce with my Creamed Field Corn recipe! This Southern classic is perfect for almost any meal, from a family dinner to a neighborhood potluck.
Summer in the South arrives with a huge variety of fresh produce, including okra, many varieties of peas, butter beans, tomatoes, cucumbers, squash, and perhaps the most cherished of them all, corn. This recipe spotlights a family-favorite dish, Creamed Field Corn.
Although field corn is largely unknown in culinary circles, it is often preferred over sweet corn by many people who grew up in the rural South. When cooked, field corn’s high starch content intensifies the rich corn flavor, allowing its distinct character to shine.
Field corn is probably less familiar to you than sweet corn, but once you try this recipe, you’ll understand why it’s loved so much in Southern cooking. Whether you microwave it or bake it in the oven, this recipe is straightforward and produces delicious results every time.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Microwave or Oven
Total Time: 45 Minutes
Servings: 6
Primary Ingredient(s): Fresh Field Corn, Butter, Milk (or Cream)
Skill Level: Easy
What You’ll Like About This Recipe
- The high starch content of field corn creates a naturally creamy texture.
- You can make it in the microwave or the oven, depending on your preference and time.
- It’s a big part of classic rural southern foodways.
Ingredient Notes
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👉 PRO TIP: Please note that this recipe may be used with any type of fresh corn. When using sweet corn, you’ll simply need to adjust the amount of water. For sweet corn, start with about 1/2 cup of water, adding a small amount during cooking when needed. I typically use a total of about 3/4 cup of water with sweet corn.
- Field Corn: Freshly picked field corn is juicy and tender, with a unique flavor. If you don’t have access to field corn, you can still make this recipe using any fresh corn available. If using sweet corn, you won’t need nearly as much added water as you will for field corn.
- Butter: What’s corn without butter!? Seriously, butter just brings out all the good flavors in any corn recipe.
- Water: Field corn is very starchy and will absorb a lot of water. You’ll add additional water as needed during the cooking process. If using sweet corn, reduce the water to about 3/4 cup total, adjusting as the corn cooks, if needed.
- Milk or Heavy Cream (optional): Adds a little extra creaminess to the finished dish. I don’t always add it. You do you.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see Creamed Field Corn on page 126 of my cookbook, My Southern Table! Get your signed copy today.
How to Prep the Corn
To prep for creamed corn, shuck the corn and remove the silks from each ear. Then use either:
1) a sharp knife to cut down the length of the cob to remove the tips of the kernels; then use the dull side of the knife to scrape the cob, extracting all the remaining “milk,” or
2) use a corn creamer tool to scrape the corn until nothing remains but the empty cob.
Work over a large bowl or pan to catch everything as you go. Some cooks prefer to do the prep work outdoors as scraping the cob can cause quite a bit of spatter.
How to Make Creamed Field Corn
Microwave Instructions:
- Heavily oil or butter a 2-quart baking dish
- Add the corn, water, butter, salt, and pepper. Stir to combine.
- Microwave on high for 20 to 25 minutes in 5-minute increments. Stop after each 5-minute increment to stir the mixture. Add additional water as needed.
- Cook until the corn is the taste and texture you like. Add the optional milk or cream before the last 5-minute increment if desired.
Oven instructions
- Preheat the oven to 400 degrees
- Heavily oil or butter a 10-inch cast iron skillet or a 9×9 baking dish.
- In a medium bowl, combine the corn, water, butter, salt, and pepper. Pour the corn mixture into the prepared skillet or baking dish.
- Place in the oven and bake for one hour, stirring every 15 minutes and adding more water as needed to prevent the corn from becoming too thick.
- Add the optional milk or cream during the last 15 minutes of cooking if desired.
- Bake until lightly golden brown on top. Remove from the oven and cool briefly before serving.
👉 PRO TIP: The finished texture of this creamed corn will be similar to mashed potatoes. In other words, it will hold its shape in a mound when spooned onto a plate. It’s very different in both taste and texture from creamed corn from a can.
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Troubleshooting Tips
- Too Thick: Add more water during cooking.
- Not Creamy Enough: Stir in a little more butter or add milk or cream.
- Corn Not Tender: Cook a bit longer, adding water as needed.
Recipe Variations
I rarely make variations to this recipe because it’s a classic. However, if you want to make it into something different, here are a few ideas.
- Substitute bacon fat for half the butter to get a smoky, typically southern flavor.
- Add a pinch of cayenne pepper.
- Add fresh herbs like thyme or chives.
Serving Suggestions
Creamed corn is perfect alongside fried chicken or pork chops with fried okra and fresh peas like lady peas or pink-eyed purple hulls. Of course, you’ll need freshly baked cornbread and some homemade sweet pepper relish or refrigerator pickled peppers, too!
How I Store the Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 1-minute increments, stirring between each interval, until heated through. You can also reheat in the oven at 350°F for about 15-20 minutes.
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Questions About Creamed Field Corn
Yes, you can use frozen corn. Thaw it first and follow the same cooking instructions.
Field corn is starchier and has a more intense flavor when cooked, while sweet corn is tender and naturally sweet.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Creamed Field Corn
Ingredients
- 2 cups prepped corn about 5 ears shucked, cleaned, and cut from the cob (see method in the post above)
- 2 cups water plus more as needed (if using sweet corn, see notes below)
- 4 tablespoons butter (1/2 stick)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup milk or cream optional
Instructions
Microwave instructions:
- Heavily oil or butter a 2-quart baking dish
- Add the corn, water, butter, salt, and pepper. Stir to combine.2 cups prepped corn, 2 cups water, 4 tablespoons butter, ½ teaspoon salt, ½ teaspoon black pepper
- Microwave on high for 20 to 25 minutes in 5-minute increments. Stop after each 5-minute increment to stir the mixture. Add additional water as needed.
- Cook until the corn is the taste and texture you like. Add the optional milk or cream before the last 5-minute increment if desired.⅓ cup milk or cream
Oven instructions:
- Preheat the oven to 400 degrees
- Heavily oil or butter a 10-inch cast iron skillet or a 9×9 baking dish.
- In a medium bowl, combine the corn, water, butter, salt, and pepper. Pour the mixture into the prepared skillet or baking dish.
- Place in the oven and bake for one hour, stirring every 15 minutes and adding more water as needed to prevent the corn from becoming too thick.
- Add the optional milk or cream during the last 15 minutes of cooking if desired.
- Bake until lightly golden brown on top. Remove from the oven and cool briefly before serving.
Notes
- Because field corn is very starchy, you will need to add quite a bit of additional water during the cooking process.
- Please note that this recipe may be used with any type of fresh corn. When using sweet corn, you’ll simply need to adjust the amount of water. For sweet corn, start with about 1/2 cup of water, adding a small amount during cooking when needed. I typically use a total of about 3/4 cup of water with sweet corn.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I also add a teaspoon or two of bacon grease to mine, everything taste better with a little taste of bacon in it.
Yes! That’s a very good option!