Creamed corn from a can just doesn’t come close to matching the flavors and creamy texture of this homemade creamed corn recipe! (This post may contain affiliate links).
Go ahead, add a dish of homemade creamed corn to your Thanksgiving feast!
This creamed corn recipe, from Lawry’s, is ready to eat in under 15 minutes, leaving plenty time for other more important tasks on Thanksgiving. Like basting your turkey, stirring the gravy, or chatting with Aunt Agatha. Since this homemade creamed corn requires no baking, you don’t have to worry about juggling oven space, always the biggest challenge for me, even with two ovens. Chances are you already have some leftover cream from your holiday baking in the back of your fridge anyway.
- 1½ tablespoons butter
- 1½ tablespoons flour
- ½ teaspoon salt
- 1½ cups whipping cream
- 2 tablespoons sugar
- 3 cups fresh frozen or canned whole kernel corn
- Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat.
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