What you need to make Homemade Skillet Creamed Corn:
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
1.5 cups water
4 tablespoons of butter
How to make Homemade Skillet Creamed Corn:
Remove the husk and silk from the corn cobs.
In a large bowl, slice the corn kernels from the cob with a sharp knife. I normally put the corn on the middle part of a bundt pan when I cut the kernels from the cob so that they juts fall into the bowl of the pan.
In a small bowl, combine flour, sugar, salt and pepper. Add 1.5 cups of water. Whisk to combine.
In a large skillet, melt butter over medium-low heat.
Add the corn and the flour mixture. Whisk together.
Cook over medium heat for about 30 minutes. Stir occasionally, and if the corn looks like it is sticking on the bottom of the pan, reduce the heat. Creamed corn will be thick when done and most of the moisture will be gone.
Homemade Skillet Creamed Corn
Homemade Skillet Creamed Corn
This recipe for Homemade Skillet Creamed Corn is so delicious and it's pretty easy to put together. Homemade Skillet Creamed Corn is great for a side dish for Thanksgiving, Corn Chowder or my favorite Creamed Corn Mac and Cheese!
Ingredients
- 6 ears corn
- 3 tablespoons flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups water
- 4 tablespoons of butter
Instructions
Remove the husk and silk from the corn cobs.
In a large bowl, slice the corn kernels from the cob with a sharp knife. I normally put the corn on the middle part of a bundt pan when I cut the kernels from the cob so that they juts fall into the bowl of the pan.
In a small bowl, combine flour, sugar, salt and pepper. Add 1.5 cups of water. Whisk to combine.
In a large skillet, melt butter over medium-low heat.
Add the corn and the flour mixture. Whisk together.
Cook over medium heat for about 30 minutes. Stir occasionally, and if the corn looks like it is sticking on the bottom of the pan, reduce the heat.
Creamed corn will be thick when done and most of the moisture will be gone.
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Charlotte Bohannon says
I make this corn, but use whipping cream instead od water. Yum!!
Angie says
Oh that sounds fantastic! I’ll have to try it that way next time I make it!
Al Errico says
How much frozen corn would you use, instead of the ears?
Thanks.
Angie says
You’d probably need about 4.5 to 5 cups of thawed frozen corn kernels