Creamed Field Corn

Why I Recommend 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.

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 I Make Creamed Field Corn

Microwave Instructions:

1. Heavily oil or butter a 2-quart baking dish
2. Add the corn, water, butter, salt, and pepper. Stir to combine.
3. 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.
4. 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

1. Preheat the oven to 400 degrees
2. Heavily oil or butter a 10-inch cast iron skillet or a 9×9 baking dish.
3. In a medium bowl, combine the corn, water, butter, salt, and pepper. Pour the corn mixture into the prepared skillet or baking dish.
4. 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.
5. Add the optional milk or cream during the last 15 minutes of cooking if desired.
6. 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.

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 in between, until heated through. You can also reheat in the oven at 350°F for about 15-20 minutes.

More Recipes You’ll Like

If you enjoyed this recipe, you’ll also want to check out my Slow Cooked Southern Butter Beans, Squash and Cornbread Casserole, Easy Hot Water Cornbread, and Old Fashioned Copper Pennies recipes.

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Creamed Field Corn

Celebrate the best of summer produce with my Creamed Field Corn recipe! This classic is perfect for any meal, from family dinner to potluck.

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Course: Side Dishes, Vegetables

Cuisine: American, Southern, Southern, Vintage

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 120kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

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.
• 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 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

Note: Cook time is 25 minutes for microwave; 1 hour for oven.

• 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

Serving 1 | Calories 120kcal | Carbohydrates 10g | Protein 2g | Fat 9g | Saturated Fat 5g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Trans Fat 0.3g | Cholesterol 22mg | Sodium 271mg | Potassium 163mg | Fiber 1g | Sugar 4g | Vitamin A 352IU | Vitamin C 3mg | Calcium 23mg | Iron 0.3mg

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.

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