My Favorite Skillet Corn

Southern Skillet Corn – my all-time favorite corn! I could eat the whole pan myself – SOOO good!!! Corn, salt, pepper, sugar, butter, water, flour and milk. Ready in 20 minutes. Great for all the yummy sweet summer corn!

skillet of homemade creamed corn

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Corn is one of my favorite vegetables and this recipe make the best corn I have ever had! I could eat the whole pan myself! This corn is quick and easy to make. Once you make this skillet creamed corn, you will never serve a can of creamed corn again.

This Skillet Corn is super easy to make. Start with corn kernels. You can use fresh or frozen. Either will work fine. Place the corn in a skillet. Add some salt, sugar, pepper, butter, and water. Cover the skillet and let it cook. Remove the lid and add flour and milk. Stir the corn until it thickens up. That’s it!

skillet of homemade creamed corn

The name says it all – this is My Favorite Skillet Corn. It is our go-to recipe for corn. I make this all the time. It goes great with just about everything! Chicken, pork, steaks, burgers – anything! Here are a few of our favorite recipes from the blog that go great with this yummy corn:

skillet of homemade creamed corn

Southern Skillet Corn

Yield: 6 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Southern Skillet Corn – my all-time favorite corn! I could eat the whole pan myself – SOOO good!!! Corn, salt, pepper, sugar, butter, water, flour and milk. Ready in 20 minutes. Great for all the yummy sweet summer corn!

Equipment:

Ingredients:

Instructions:

  • Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet. Cover and simmer 15 minutes on medium heat, stirring occasionally.
  • Combine flour with milk, blending until smooth. Stir into corn.
  • Cook five more minutes, stirring constantly.

Steph

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Comments

  1. I enjoyed the recipe for fried corn. It was a summer dish in my home as a child. It is very good when you use fresh sweet corn. Cut the top of the kernels off of the ears of corn. Be careful not to cut the entire kernels off. Afterwards, take a sharp knife and go down the sides of the ears of corn to extract the remainder of the pods. This is called milking the ears of corn. The starch from here helps to thicken your cream and gives it the fresh from the garden taste you’ll enjoy. Recipes like this are almost extinct. They are dying away with our ancestors.

  2. Made this and it was delicious. I had only three ears of fresh corn so I mixed in a little frozen. It worked great. I’m interested in adding a little cream cheese in as well. Great recipe.

  3. I have never made homemade cream corn but my aunt’s and my grandmother always did every Sunday.This recipe is so delicious.Reminds me of them.Thank You.

  4. Could this be cooked in the oven for a large group? If so, at what temperature and how long would you recommend?

  5. i love everything corn and this didn't disappoint. was creamy and delicious like creamed corn. thank you for the great recipe!

  6. My mother made this often when I was growing up.I don't know how many times I watched her. And I loved it. But after moving out on my own I kind of forgot about it and never made it myself. She passed 19 years ago and many times I wished I had payed more attention watching her when she cooked not only this but other favorite dishes. I am thrilled I have finally found this recipe. Thank-you, thank-you' thank-you.

  7. I have made it two times and the second time I doubled the recipe!!! It is delicious – everyone loved it!!

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