Having fresh corn on hand throughout the year makes my table tasty and beautiful for the everyday occasion, holidays, and special occasions! My Granny's recipe ROCKS!

Gray’s Southern Creamed Corn


  • 4 Tablespoons unsalted butter
  • 8 cobs of corn , cut close to the cob
  • 3/4 cup of milk
  • 4 Tablespoons flour
  • 1 cups cream
  • 3 Tablespoons sugar
  • 2 teaspoons Kosher Salt
  • 1/2 teaspoon pepper
  • 1/2 red bell pepper (optional)


  1. In a medium-sized skillet over medium heat, melt butter. Add corn and all its “milk” or the liquid produced from the cob to the skillet. I like to leave one cob cut without the "milk" to add a little "meat" to the creamed corn. Cook the corn for about 5 minutes stirring constantly. If the corn begins to stick add a little water to the pan.

  2. In a medium-sized bowl, stir milk and flour together. Add mixture to the skillet. Once the mixture begins to thicken (about a minute), add the cream and stir to incorporate. Add the sugar, salt and pepper and continue to stir until thick and creamy. Remove creamed corn to a serving bowl and sprinkle bell pepper over the top of the creamed corn. Serve immediately.