Homemade Creamed Corn
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How to Make Homemade Creamed Corn
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Summer or winter, this is an awesome and easy side dish that everyone always loves! The addition of fresh rosemary adds a hint of flavor making the dish elegant enough for guests.
If you’re feeling adventurous, fry up a few slices of bacon and use some of the bacon grease to fry the onions!
- 8 ears fresh corn
- 1 small onion , diced
- 1 tablespoon butter
- 1 sprig fresh rosemary
- 1 tablespoon sugar
- 2 tablespoons yellow cornmeal
- 1 cup heavy cream (more if you'd like a creamier texture)
- salt & pepper to taste
Combine onion and butter in a frying pan on the stove over medium heat.
Cut the kernels off of each ear of corn using a small knife. After removing the kernels, use the back of a butter knife (the dull side) to scrape down each kernel of corn removing all of the pulp.
Add the kernels and pulp to the frying pan along with the sugar & rosemary sprig. Cook until most of the liquid has evaporated. Add in cornmeal and cook an additional 2 minutes while stirring.
Add in cream, salt, pepper. Remove 2/3 cup of corn and puree in a blender or with a hand mixer.
Return pureed corn to pan and cook until thickened and heated through. (If it becomes too thick, you can add in additional cream.)
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)