Thanksgiving Sides: Homemade Creamed Corn

Thanksgiving Sides: Homemade Creamed Corn

Creamed corn in a white bowl with a metal spoon

So much attention gets paid around the holidays to The Bird ?. Amiright? It’s not wrong, of course, since a well-cooked turkey takes time and loving attention. It greedily hogs oven space, too, right up until the last minute, so everything else, you’re making has to revolve around it. But the real stars of any holiday meal, if you ask me, are The Sides ?. There are so many sides that we generally only make this time of year (*such a shame*), and we all crave them as the big day approaches. A new favorite this year, though, is going to be this creamy, sweet homemade creamed corn.

Thanksgiving Sides: Homemade Creamed Corn, Step by Step

Like cranberry sauce from the can, for some families, creamed corn is simply never homemade. But it takes mere minutes to prepare (so does homemade cranberry sauce!), and it kicks the canned stuff right in the keister. It starts with the simplest gluten free roux (just a liquid thickener made of fat and basic flour) to which we add milk, salt, pepper and sugar and finally, of course, plenty of corn kernels. I always use frozen corn, since I’m a big fan of frozen vegetables and unless it’s the middle of the summer I’m not going to fuss with fresh corn.

Overhead view off creamed corn in a white bowl with a metal spoonOne of the biggest strengths of this recipe for homemade creamed corn is that, unlike the canned stuff, you can customize it to your family’s tastes. If you like it thinner, add a bit more milk. Thicker? Just cook the mixture a bit longer before adding the corn kernels. Long live easy peasy homemade holiday sides!

Creamed corn in a white bowl

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Prep time: Cook time: Yield: 5 cups creamed corn


3 tablespoons (42 g) unsalted butter, chopped (can use nondairy butter replacement 1:1)

3 tablespoons (27 g) basic gum-free gluten free flour blend (18 g superfine white rice flour + 6 g potato starch + 3 g tapioca starch)

3 cups (24 fluid ounces) milk (any kind, just not nonfat), at room temperature (plus more if desired)

1 teaspoon (6 g) kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons (25 g) granulated sugar

1 pound 10 ounces (26 ounces) frozen corn, defrosted (or fresh corn kernels)


  • In a medium-size, heavy-bottom saucepan, melt the butter over medium-high heat. Add the flour blend all at once, and whisk to combine well. Allow to cook, whisking occasionally, until the the mixture is well-combined and has started to become fragrant (about 1 minute). Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.

  • Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 6 minutes). For thicker creamed corn, continue to cook the mixture until it has thickened further and reduced a bit. Add the corn kernels, and whisk to combine. Cook until the corn is heated through. The creamed corn will thicken as it cools. For a thinner consistency, add more warm milk a few tablespoons at a time.

  • Serve immediately or cool completely, transfer to a well-sealed container and store in the refrigerator for up to 4 days. Reheat over low heat before serving, adding more milk by the tablespoon as necessary to reach your desired consistency.



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Comments are closed.

  • Mari
    November 22, 2015 at 3:35 PM

    Make it even healthier and do with out the sugar. I have never added sugar, its just not needed. I sometimes add a little grated cheese but NEVER sugar.Corn is sweet enough without it.

    • Sherry L
      November 24, 2015 at 9:28 PM

      If you were using fresh Summer corn cut right from the cob, then I would agree, the sugar would be unnecessary. Frozen corn, however, is usually not quite as sweet and it is only 1 1/4 teaspoons of sugar per cup of creamed corn.

  • Bonnie Steele
    November 22, 2015 at 11:01 AM

    I have been told that corn has gluten in the kernel where the meat is. Is this not true?

  • Emily Howe
    November 18, 2015 at 12:52 PM

    Would cornstarch work instead of potato starch in the custom blend flour mix?

    • November 18, 2015 at 3:54 PM

      With this little flour total, it should be fine, Emily.

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