This is a guide more than a recipe with absolute ingredient amounts.
This is how our neighbor taught us to make creamed corn. She’s in her 80s now. They only grew field corn because her husband always said if he wanted sweet corn, he’d throw some sugar in the pot.
If you want sweet corn (or sweeter corn), throw some sugar in the pot.
I’ve read how to do this in old canning books. They blanch the corn first, then run the kernels through a food chopper.
I haven’t tried that but it’s another option if you want to.
You’ll Need:
Freshly picked corn on the cob ( frozen store bought might work if you want to try a small batch)
Butter
Salt & pepper to taste
Sugar, optional
Possibly a little bit of water
Step 1: Cut the corn from the cob. To cream it, you cut the kernels off halfway, then you go back and cut near the cob. Scrape the cob to get the juice out.
Step 2: Put the butter,corn and salt & pepper into a pot on the stove. Make sure it’s a heavy bottomed one. If you’re using sugar, throw it in the pot, too. Make sure the pot is big enough to stir everything up in. If it’s really thick, add some water to keep it from sticking. If you like thinner creamed corn like in the store cans, add more water.
*Everything is to taste so taste it and adjust as you go along*
Step 3: I simmer mine just long enough for it to not taste raw. Then I cook it a tad longer. I use an almost medium heat.You can cook yours longer if you like it really thick. Just stir it often or it will caramelize and stick. Make sure it’s heated through enough to blanch or you will need to eat it up pretty quickly.
Step 4: Cool the corn enough to put it in your container. Pack into your container. Remember that it will expand a little when frozen. Label and freeze.
KellRae’s Kitchen Tips: I use quart size freezer bags. I fill the bag, then press any air out. I stack my bags on a cookie sheet and set the whole thing in the freezer. When they are frozen, I take them off the cookie sheet. Sometimes I put a piece of parchment paper under the bags so they don’t freeze to the sheet if they get wet. Packing this way, I am eating 2 year old cream corn and it still tastes fresh. I’ve found quart bags to be a little too much for us now so I’m looking for other options for next time.
If you want to replace a can of cream corn in a recipe, use about 1 1/2 cups of homemade creamed corn.
I figure you might want to know what type of corn we use. We grow Honey Select for our sweet corn. It’s not cheap and getting very hard to find. But Papa John’s dad grew it and that’s what we stick with.
The best, sweetest Honey Select I have found comes from Hoss Tools seed company. We grow a pound of it every few years. We have plenty for our household and to share.
I put up whole kernel corn, creamed corn, and some corn on the cob.
Now, my nephew (and most others around here) grow G90 sweet corn. It’s an old fashioned variety and very good, too.
We use that for family cookouts like crawfish boils and barbecuing.
If you don’t want a sugar syrupy type sweet corn, G90 is the one here in our neck of the woods. If you want that candy, super sweet corn, Honey Select is very productive here.
A word, though…I ordered from another seed company and it was okay. The other things I’ve ordered over the years from them have always been good. I didn’t really think it was worth the money. But John insisted we keep growing it. That company stopped selling it and I found it at Hoss Tools.
Now, that was like a completely different corn! I hope Hoss never quits selling it. Theirs is superior.
Also, about cutting the corn from the cob. We use a variety of cutters as we each like different ones. But, a knife would work just as well.
And, if you’re doing this inside, cover everything in your immediate vicinity. You’ll see what I mean. You’re welcome.
Until next time, take care of the people you love and don’t forget to make a few memories worth telling.
Are you still hungry 🍴…
A few more recipes you may like are coming soon
Elderberry Jelly
Pop-Up Rolls
Grab a cup of coffee and stay a while ☕…
A few stories you may like are coming soon
The Rooster Who Came to the Baby Shower
Bonnie’s Corner ( stories about our chocolate Lab and her farm friends)
Pull up a chair 🪑…
Around here, recipes are meant to be shared right along with the stories that go with them. Do you have a recipe you like to make from scratch instead of buying it? I’d love to hear about it!