Creamed Corn

You’ve likely had creamed corn at some point in your life, perhaps in a couple of different forms. There’s traditional homemade cream corn you usually find on the table at big family gatherings… Then there is also the cream-style corn from a can, which you might have had at school or camp.

Thankfully, no, this is not at all like that canned corn from back in the day. This is my personal recipe for cozy and delicious old-fashioned creamed corn recipe, just like my grandma used to make. I’ve tweaked the ingredients over the years, so that only the most important items are included. With just a few key ingredients – like cream cheese and cornmeal – you wind up with a fabulously rich, creamy, and delightfully starchy side dish that everyone is sure to love!

• 40 ounces frozen corn or 8 cups fresh shucked corn
• 8 tablespoons unsalted butter 1 stick
• 1 sweet onion peeled and diced (about 1 ½ cups)
• 4 ounces cream cheese
• 3 tablespoons sugar
• 3 tablespoons cornmeal
• 1 teaspoons smoked paprika or sub ¼ tsp cayenne pepper
• 2 ½ cups whole milk 2 ¼ cups for crockpot method
• salt and pepper