The Creamiest Creamed Corn On the Continent

For the longest time I was not a fan of creamed corn and then this recipe came into my life. Sold. If you are a fan of creamy side dishes then this is the recipe for you. I’m telling you what…this creamed corn is truly the creamiest! I love making and eating this stuff. I always make a double batch to ensure that we have some leftovers because this stuff tastes even better the second time around. No joke!

Hooray! I love yummy things.



1/2 cup milk1 T. Gold Medal all-purpose flour2 cups whole kernel corn, fresh or frozen, or 15 oz. can, drain and rinse1/2 cup PET evaporated milk, or half and half1 T. Domino sugar1/2 tsp. Morton saltHefty pinch of black pepper1 T. Land O Lakes butter


Whisk together the milk and flour in a small bowl and set aside.

In a saucepan over medium heat, combine the corn, cream, sugar, salt and pepper and just heat through. Then stir in the flour mixture and cooking, stirring until the mixture thickens and the flour taste has been cooked away, 3 to 4 minutes.

Remove from heat and scoop 1 cup of the corn mixture into a small food processor or a blender and process until just chunky; you don’t want it completely smooth. Return to the pan and put back over low heat; add the butter and whisk until its melted and combined.





Quick Tip: This creamed corn makes a lovely side dish on your holiday table.

Thank you Great 8 Friends for


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