Real Recipes From Real Home Cooks ®

quick creamed corn

(1 rating)
Recipe by
lisa milton
lilburn, GA

My grandmother used to call this "fried corn." It's not as good as real creamed corn made with cream and butter. But it's pretty darn close.

(1 rating)
yield 4 -6
prep time 30 Min
cook time 1 Hr

Ingredients For quick creamed corn

  • 1 lg
    bag frozen corn, thawed, rinsed & drained
  • 1/2
    stick butter or more to your liking
  • 1 c
    milk, approximately
  • 1-2 Tbsp
  • salt & pepper to taste

How To Make quick creamed corn

  • 1
    Add about 1 tbsp butter to a frying pan or boiler and heat on medium. Do not burn.
  • 2
    Add corn and stir, steaming slightly for a few minutes cook and remove any excess water.
  • 3
    Add the remaining butter and stir until melted and mixed in.
  • 4
    Pour enough milk to barely cover the corn. Turn the temp on low and let it heat up for just a minute.
  • 5
    In a measuring cup, add 1 Tbsp flower to 1/4 cup milk and stir with a fork until all the lumps are gone.
  • 6
    Gradually pour the flour/milk mixture into the pan, stirring to mix as you pour.
  • 7
    When the corn mixture starts to thicken, add salt and pepper to taste. Keep adding flour/milk mixture to desired thickness and taste.

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