Creamed Corn

Creamed Corn

Gina 0

"This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas."

Ingredients {{adjustedServings}} servings 570 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large pot over medium heat, melt the butter and blend together with the flour.
  3. Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  4. Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.
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Reviews 39

  1. 43 Ratings


I have made this twice. The second time was much better because as others have suggested, there is too much liquid. Here's what I did: Left butter at 1/2 cup and increased flour to 1/2 cup. I also added chopped onions for more flavor, sauteeing them before adding the flour. When I added the 1 pt of half and half and the 1 pt of cream, I brought these to a slow boil before adding the sugar, salt and corn. It did thicken up nicely. Instead of 2 16 oz bags of frozen corn, I used 3 as I was making for family Christmas dinner. It was fantastic and I got lots of compliments!


After reading many comments for this and other creamed corn recipes, we made this for a family gathering, changing things quite a bit. It was a great hit. What we changed was this: Decreased butter to 2 Tbls to match the amount of flour, and added 1/2 chopped onion to the butter, cooking until translucent, to add some flavor, before blending in the flour. Next we replaced the heavy cream with whole milk, and only used 1 1/2 cups of milk and 1 1/2 cups of half n half. We reduced the sugar to 1 Tbls. and added about 1 1/2 Tbls of fresh gound black pepper. Used same amount of corn, cheese and salt. Once the mixture was bubbly, we cooked it for about 20 minutes, then turned off and when cooled, stored in the fridge in a covered, buttered casserole dish until the party (2 days later). Day of party, we brought the casserole to room temp in microwave, sprinkled some cracker crumbs (about 1/2 cup) mixed with melted butter (about 1 Tbls) over and baked at 350 degrees for about 25 minutes, until bubbly. Turned out really good.


This creamed corn is absolutely delicious! has waaaaaay too much liquid in it. After spending a good half-hour hoping it would reduce significantly, I finally ended up taking ladle-fulls of liquid out. I think it needs about 1/3 a pint of half & half and cream each. That's it. Once I got rid of the excess liquid though...mmmmmmmmarvelous!