Pretty much every state in the Deep South and Southwest United States can lay claim to being the home of creamed corn. And they’re right. Slightly different versions of this wonderful dish can be found in barbecue joints and roadside diners everywhere throughout the region. Some have bacon, others more cream or milk, onions or scallions, etc. None of them serve the canned stuff though. This recipe replicates a simple, fresh made version served at the iconic Black’s BBQ in Texas.
Homemade Creamed Corn
- Medium saucepan
- Food Processor or blender (optional)
- 32 oz Frozen corn or 4 cups fresh corn kernels,
- 4 tbsp Unsalted butter
- 1 small Onion, finely diced
- 2 tbsp Flour
- 2 tbsp Sugar
- 2 cups Heavy cream or half and half
- Salt and pepper to taste
- Melt butter in a medium saucepan over medium heat. Add onion and sauté until soft, about 8 minutes. Stir in sugar and cook for 3-4 minutes. Add the flour and stir for another 2 minutes. Stir in cream and season to taste.Pour in corn and bring to a boil. For a thicker texture, scoop out 1 cup and run through a food processor or blender. Return to pot and reduce heat back to medium and simmer until corn is cooked through to your liking , 20 to 25 minutes.