Creamed Corn

Creamed Corn Recipe

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Kathleen Taylor


This is a new favorite of mine!

★★★★★ 1 vote
30 Min
45 Min


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


  • 1Blanch the corn on the cob in boiling water for 5 minutes.
  • 2Using 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.
  • 3Add 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.
  • 4Add the onions and garlic and continue cooking for 1 minute.
  • 5Add 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.
  • 6Add the cornmeal and continue cooking for 5-7 minutes more, stirring occasionlly, until thickened.
  • 7Remove 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