Creamed Corn

Creamed Corn Recipe

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Kathleen Taylor


This is a new favorite of mine!


★★★★★ 1 vote

30 Min
45 Min


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  • 8
    ears yellow corn, husts and silk removed
  • 8 Tbsp
    unsalted butter
  • 8 oz
    applewood smoked bacon (about 6 slices)
  • 1 c
    minced onions
  • 1 Tbsp
    minced garlic
  • 2 c
    chicken stock
  • 1 sprig(s)
  • 1 c
    heavy cream
  • 1/4 c
  • 1/4 c
  • ·
    kosher salt & ground black pepper

How to Make Creamed Corn


  1. Blanch the corn on the cob in boiling water for 5 minutes.
  2. Using a sharp knife, remove the corn kernels from the cobs, you should have about 8 cups. Place half the corn kernels in a food processor fitted with the steel blade and pulse until the corn is pureed. Reserve the remaining corn kernels. Set aside.
  3. Add 2 TBLSP. of butter and the chopped bacon to a dutch oven. Cover with the lid and on medium heat cook until bacon is lightly crisp.
  4. Add the onions and garlic and continue cooking for 1 minute.
  5. Add the whole corn kernels and the pureed corn kernels, the chicken stock, rosemary sprig, and cream. Bake @ 400 degrees for 30 minutes, or until the liquid has reduced.
  6. Add the cornmeal and continue cooking for 5-7 minutes more, stirring occasionlly, until thickened.
  7. Remove from oven, add the sugar and the remaining 6 TBSLP unsalted butter. Season with salt and pepper. Remove rosemary sprig and serve.

Printable Recipe Card

About Creamed Corn

Course/Dish: Vegetables

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