My creamed corn

Tarilbrown 0

"My mom used to make this when I was a kid. I still wait impatiently every year for the first local FRESH SWEET CORN to make my Homemade Creamed Corn. It freezes well, but I never seem to be able to keep enough of it around to freeze for later."


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Fry up bacon to crisp. Remove bacon from pan and crumble, saving bacon grease in pan.
  2. Cut corn off cob into a bowl, and scrape all ears off into the bowl. Once all ears are clean of kernels and milk, discard corn cobs.
  3. Empty bowl of corn into large frying pan. Add 2 cups milk, stir, and add Natures Seasonings and salt to taste. Cook over medium low heat (be careful because it WILL boil over), stirring occaisionally until milk is cooked down.
  4. Heat bacon grease in pan until hot again. Add the hot bacon grease to corn, stirring until totally integrated. Add the remaining 2 cups of milk and cook down again. You can do this step repeatedly, adding milk and cooking down, until it is to your prefered thickness.
  5. Once corn is no longer runny, add butter, stir and add bacon crumbles. Cook until prefered thickness.
  6. Serve warm with anything you serve with corn.
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