Easy Southern Creamed Corn Recipe - The Domestic Diva (2024)

FAQs

Is there a difference between creamed corn and cream style corn? ›

Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.

You can add various ingredients to enhance the flavor of canned cream corn. Some popular additions include chopped onions, garlic, crispy bacon, shredded cheese, or fresh herbs like thyme or parsley. Experiment and find what combinations you enjoy the most!

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

Water, Corn, Modified Food Starch (Corn), Sugar, Sea Salt.

Canned creamed corn has versatility, often shining as a delightful side or enhancing various recipes. Some do enjoy it on its own, appreciating its simplicity and taste.

And the water tends to soak into the corn, making it a bit soggy. So! You can technically use either frozen or canned corn to make homemade creamed corn. But know that this dish will taste better with frozen corn than with canned corn.

Sugar: A tablespoon of white sugar adds a hint of sweetness. Seasonings: This creamed corn recipe is simply seasoned with salt and pepper. Butter: Butter adds richness and flavor. Milk: This recipe calls for whole milk, but you can use 2 percent milk if you'd prefer.

In a medium saucepan, combine cream-style corn and water or broth (no need to pull out the measuring cups, just fill half the can with liquid). Bring to boil over medium heat. About 3 minutes. Stir in the salt and white pepper (now's also the time to add wine or cooked meat if using).

You can add butter and cream to make it taste better. Also a pinch of pepper. A little butter, milk and a dash of sugar will go a long way to improving the flavor. If you have the option, I'd recommend frozen corn over canned.

A little slurry goes a long way

Slurry, as told by the Rouxbe Online Culinary School, is a mixture of starch and water which can help thicken hot liquids, soups, and — in this case — creamed corn. Common types of starches that may be used include corn starch, potato starch, or flour.

Is creamed corn good for you? ›

In terms of its nutritional value, corn is a good source of carbohydrates, fiber, and some key vitamins and minerals. However, the nutritional value of corn can vary depending on the way it is prepared and consumed. Yes, creamed corn in a can is good, but it is heavenly when you make it from scratch.

Keep pureeing batches until your desired consistency is reached. To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down.

If you don't have room in your freezer, but you want to be able to enjoy the corn from your garden this winter, then home-canning your corn is the easy way to do it. Here's how to do make home-canned creamed corn, complete instructions in easy steps and completely illustrated.

One substitute that can be used is frozen corn kernels. These can be cooked and pureed to create a creamy consistency similar to creamed corn. Canned corn can also be a viable alternative, although it may have a slightly different taste and texture compared to fresh corn.

One substitute that can be used is frozen corn kernels. These can be cooked and pureed to create a creamy consistency similar to creamed corn. Canned corn can also be a viable alternative, although it may have a slightly different taste and texture compared to fresh corn.

Field corn is much higher in starch and doesn't have as much sugar to make it sweet like the other types. Sweet corn is harvested when the kernels are soft and flavorful. Field corn is harvested later in the season when the plant has dried, the leaves and stalk have turned brown, and the kernels are hard.

The main difference between the two is texture. Corn pudding has a gelatinous consistency similar to dessert pudding; the casserole is thicker and can hold its shape. Despite the textural difference between corn casserole and pudding, the ingredients are similar.

Measure kernels, pulp and milk together. For each 2 cups (500ml), add 1 cup (250 ml) water. Bring to a boil; reduce heat, boil gently 3 minutes. Ladle corn and liquid into 500 ml jars; do not use 1 L jars.