Easiest Ever Creamed Corn – Oh My Word Good!


There are links to a few more corn recipes at the end of this post, be sure and check them out! 😀

Easiest Ever Creamed Corn - Oh My Word Good!

I love love love fresh fried corn. It is worth every bit of the time spent shucking, silking, cutting, scraping, and cooking. I also love that frozen corn you get in the butter sauce, too. But sometimes I don’t have time to make creamed corn from scratch and buying that pre made stuff costs a fortune if you are feeding a crowd, that is when this recipe comes in. This is the perfect happy middle between the two. Super easy because you begin with frozen corn and it tastes like what those corn-in-butter-sauce people were trying to model theirs after. Oh have mercy, this stuff is so good!

I’ll bring you that recipe in a minute but while I’m here, HAPPY MONDAY Everyone! I had such a great weekend. I got to spend time with my family, which I always enjoy, but I also got to spend time with the Southern Plate Family in person, which is a special treat for me!

I had a speaking engagement at the Huntsville Public Library and I don’t know how many people were there but the room was full. I spoke for a bit on attitude, gratefulness, and other things on my heart, and then answered questions from family members before signing books. The talk started at 3:00 and was supposed to end at 5:00. Well, at 5:15 a person from the library came and told me the library had closed at 5:00 and asked if I could wrap it up within fifteen minutes.  She was a very nice lady and I know the folks who worked there wanted to get home to their families but as I looked up at the line still waiting I knew there was no way I could just sign books and not talk to people in order to be done in 15 minutes! So instead we all moved outside and let the good library folks close up and go home while we continued visiting and I finished signing books and meeting folks.

I met some of the most wonderful people!

I ended up leaving around 7:00 pm and it sure was a wonderful way to spend a Saturday afternoon. Thank you to everyone who came out and sat through my ramblings but I want to especially thank you for letting me have the honor of meeting you, hugging you, and connecting a face with so many names I have come to know so well. I’m not doing many engagements right now because Mama duties are so important and working on my website and next book take so much time as it is, so this was a treat I really treasured.


We have more in common than just food, my red shoes are on the right! :D

AND GUESS WHAT? Last week I mentioned my plans to adopt more nursing homes this year for Christmas and asked for help (click here to read that post). We ended up with 66 bottles of body wash being brought to this event! That is almost enough to adopt an entire nursing home right there! I’m so excited about this and feel confident that we’ll be able to adopt several nursing homes when the holidays roll around after such a great start. I’m hoping to find a local business (or two) in my area that will serve as a drop off point for anyone who wants to donate body wash to help and I’ll keep you posted on Facebook if I end up finding one. I don’t really have time to call around right now so if anyone reading this owns a business in North Alabama and would like to help please let me know in the comments on this post below.

Oh, I was supposed to be bringing you a recipe today, wasn’t I? Y’all know how I am. I have a tendency to go around the block to get to the mailbox, but if you’ll just stick with me, eventually I’ll bring you back home again. :)

Let’s make some reallllly good corn!


You’ll need: Frozen whole kernel corn (can use can if you like, I just prefer frozen), Heavy Whipping cream, butter, salt, and pepper.

I also like to have just a weeee but of sugar, one tablespoon will do.


Melt your stick of butter in a large skillet.

Look, I’m using real butter! Some of you will get excited over that. Most of you will also understand that you’ll probably see margarine next go around because it is so hard to bring myself to pay two or three dollars more! ~giggles~ I know some folks feel a very strong conviction to only use real butter but I also fully understand that many people just don’t have the money to be able to choose butter over margarine.

I talked about this Saturday at the book signing. When it comes to a family, what is the one area of our budget that we can get any wiggle room out of? The grocery money. You can’t tell your mortgage company “I’m gonna pay you $50 less this month because my kids have outgrown their shoes” or tell your car lender “I really need to short you $20 because I had to buy antibiotics for my baby’s ear infection”. So we have become masters at wiggling around the grocery list to squeeze money out here and there whenever we need it. And that is why I usually use margarine instead :) It’s just important to remember that sometimes it is a privilege to be able to follow our convictions. I always try to keep in mind that others may not have the same privilege of following theirs and I never look down on anyone for doing the best they can for their family…

Except for my friend, Jyl. I always look down on her. But that is because Jyl is a good twelve inches shorter than me. 

Add in your frozen corn.

Now I know I told you to melt your stick of butter but I have not got the patience for it so I just let it sit there until I get tired of waiting and then toss my frozen corn on top of it.

Stir that up and let it cook for a few minutes until the corn gets thawed a bit.

Pour in your cream.

Oh my goodness gracious alive, this stuff is heavenly.

Do you ever add whipping cream to your coffee? Pure dairy/java heaven. 

I like to add in just a tablespoon of sugar to really bring out the sweetness of the corn and cream. 

Season with salt and pepper according to your taste.

I like a good bit of salt but you may not.


Give that a good stir and continue cooking until the corn is cooked through and the mixture is thick. 

This is a blue pyrex bowl in a pattern called “Amish Butterprint”. It is one of the patterns my grandmother had when I was little. The handles on this bowl are what let you know it is from the “Cinderella” line of pyrex. Each handle is actually a different size and if you look closely you’ll see that the sides are raised slightly, making the handles serve double duty as spouts when pouring anything out of the bowl. Why don’t folks make clever things like that nowadays?

Do you have a favorite bowl, pattern, or dish?

I’d love to hear about it in the comments section below!

Easiest Ever Creamed Corn
  • 32 ounces frozen whole kernel corn (2-16 ounce packages)
  • 1 stick butter (1/2 cup)
  • 1 cup Whipping cream
  • 1 tablespoon sugar
  • salt and pepper to taste
  1. Place butter in large skillet over medium heat to melt.
  2. Add frozen corn.
  3. Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
  4. Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.

Here are some other great corn recipes that my family enjoys:

Oh! If you’d like my FAVORITE recipe for Chicken Fingers, check this one out!


“The grass is not, in fact, always greener on the other side of the fence.

No, not at all. Fences have nothing to do with it.

The grass is greenest where it is watered.

When crossing over fences, carry water with you and tend the grass wherever you may be.”

– Robert Fulghum

Submitted by Jenny (Thanks so much for all of the great quotes you give me Jenny!). If you’d like to add to our collection of positive and uplifting quotes, please click here to visit the Give A Penny Page. If you have a quote that has inspired you, it can inspire others, too!


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  1. Stella Jobe says

    I have the same pattern Christy. I got these bowls as a wedding gift in 1961. I use them all the time and they still look like new.. Love them for mixing a cake because they have the pour spout on one side.

  2. Mary says

    So love your blog…….makes me a better person every day. I do my cream corn just like you except for one little thing….I take a cup or cup and a half of the corn and pulse it a few times in my Ninja. Really makes the corn creamier.

  3. Kim says

    I have a set of four Pyrex bowls in Yellow,green , red, blue. they belonged to my former mother-in-law. Since I started following you and seeing your collection. I have been “obsessed” with enlarging my mixing bowl collection. Ebay is my friend. I can’t wait to see you on TV today. Have a fabulous day,

  4. Melinda says

    Ok. I have just recently found out about your blog and books. Just in time to find out that you will be at a local library soon for a book signing. HOPING to be there. LOVE your recipes and love these bowls. FYI there are a couple of sets for sale on ebay right now. I just looked! One question, why do you call it fried corn? We just call it creamed corn and LOVE it!!

  5. Amanda M says

    My hubs loves fried corn and I love those Pyrex bowls. Didn’t know they were called the “Cinderella” line. Good to know cuz a bowl I bought years ago at an antique shop recently showed a swirl crack in the bottom, I was heartbroken. But my thoughtful hubby went on line and bought me another one but didn’t know the name of the style. Bless him, but it wasn’t the right size. I love it anyway.

  6. Rhonda says

    We make this with fresh corn but use frozen in a pinch. When using fresh, you don’t need to pulse any in the blender or food processor but with frozen it does make it better. Also, instead of butter, if I have bacon grease, it really adds flavor. I know it’s not good for you but it sure makes it taste fabulous! My husband’s grandmother used to have a garden and make it every time we would visit. We would be in heaven!

    • Tom Coppedge says

      Thanks Rhonda. That was my suggestion as well, on both counts. I found that pulsing a small quantity of the frozen corn tends to release the “juices” and gives a more fresh taste. I like the bacon “drippin’s” as well. At 70 I really don’t care about not being healthy. Heck, I grew up on this type cooking. Life is short – enjoy. I know, if I eat healthy I may make it longer but what fun is that?

  7. Sandra Collins says

    YUM! I came across a dish served at the huge Antique Week in Roundtop, Texas last month – they took fresh creamed corn, sprinkled Parmesan cheese and Jalapeno Garlic Dust (their own concoction of jalapeno powder, garlic powder, salt and spices) on top and served it over Fritos. I know it sounds weird, but it was crazy delicious.

  8. MARSHA G says

    Christy you can get a pound of butter quarters at Aldi’s for $1.19 a pound. in comparison to Sam’s at at almost $9. for four pounds which would make 4 pounds at Aldi’s only cost $4.76 a huge saving and it is good butter.

  9. TAMARA says


  10. Maggie B says

    Hey hon! Can I just say that I love that you were at the library! I feel like no one goes there any more. I used to love going there as a kiddo..also thanks for this recipe. I luv corn!

  11. Beverly says

    Just ran across your website by chance. I have Pyrex bowls with those handles that I received for a wedding gift 42 years ago. I hardly ever use them and never thought to use the handle to pour from. I think I will start using them again, thanks to your hint!


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