Southern Style Cream Corn

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I love cream corn.  I can't lie, I even love it out of a can. We ate a lot of that growing up.  This one is from scratch.  It's got the savory bacon flavor and the sweet corn freshness that balances it out. And the cream. Oh the heavenly cream!


  • Corn: 4-6 cups (depending on preference), you can use fresh and cut it off the ear, use can if thats all you can find, or frozen

  • 1 cup Onions diced 

  • 4 tbsp bacon grease

  • 1/4 cup flour

  • 1 cup heavy cream

  • 2 cups milk

  • 1/4 to 1 cup water

  • 1/4 cup cooked bacon 

  • 1/2 stick butter 

  • Salt and pepper to taste 


  • Place the bacon grease and butter in a large sauté pan and melt it on medium

  • Put the onions in the heated grease

  • Sauté down the onions until translucent

  • Pour the flour on top and make a light roux, don't let it brown

  • Slowly add the milk while whisking

  • Slowly add the heavy cream while whisking

  • Add the corn 

  • Add the water as needed  

  • Add salt and pepper to taste