Description
Cozy, creamy, buttery southern-style creamed corn made ridiculously easy with canned corn, cream, Parmesan, and pantry staples. Perfect for holidays or any comfort food craving.
Ingredients
Scale
- 2 (14.5-ounce) cans sweet corn, drained
- 1 cup cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon nutmeg
Instructions
- Drain the cans of corn.
- In a large pot, combine all ingredients and place over medium heat.
- Stir and bring to a simmer or low boil.
- Once simmering, cover and turn to medium-low. Cook for 30 minutes, stirring occasionally, until thick and creamy.
- Serve hot with cracked black pepper and enjoy!
Notes
Parmesan adds a lovely flavor, but you can substitute or omit if needed. For thicker corn, simmer uncovered at the end. Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg