Creamed Corn



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied and does OK as leftovers. Reheat gently.

Creamed Corn


1 tsp. Olive oil
1/2 medium White onions (finely minced)
2 tsp. Enriched all purpose white flour (or garbanzo flour)
2 large ear Corn, sweet, white, raw (cut kernels off cob)
1/8 tsp. Salt
1/2 cup 2% milk


Heat the oil in a medium sized skillet over medium heat.

Add the minced onion and cook for about 3 - 5 minutes until they begin to soften.

Add the flour and stir until it is well blended into the onions.

Add the corn kernels and cook for about 3 minutes, stirring frequently. Add the salt, milk, and pepper.

Cook over medium heat, simmering, for about 20 minutes, stirring frequently.

Remove half of the corn from the pan and place in a blender. Pulse the blender until the corn is smooth.

Add the mixture back to the skillet with the remaining corn.

Reheat gently while stirring.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten If you use garbanzo flour instead of white flour.


This is a low sodium recipe.

Recipe Notes

Most creamed corn recipes are really high in fat, salt, or both. It depends on whether you buy frozen or canned or make you own, but most all of them are just over the top nutritionally.

This recipe gives you so much of what is terrific about a creamed corn recipe – fresh corn flavor, sweetness, and best of all, creaminess. Serve this with any comfort food you choose: Oven Fried Chicken, Pulled Chicken Barbecue Sandwiches or Oven Fried Fish.

"Then plough deep while sluggards sleep, and you shall have corn to sell and to keep."

Benjamin Franklin, Genius