This homemade creamed corn recipe is more flavorful than the store-bought version and naturally gluten-free. It’s honestly pretty simple to make, and you can even use frozen corn to make this gluten-free southern creamed corn recipe.
Keep reading for this perfect creamed corn recipe
The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
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Why you’ll love this Gluten Free Creamed Corn Recipe
- This recipe makes the perfect quick & easy side dish for most any meal (especially for holidays!)
- This from-scratch recipe for Southern creamed corn can be modified to fit a variety of flavors (see flavor variations below)
- You can use fresh corn, frozen corn, or canned corn with similarly tasty results!
Is creamed corn gluten-free?
If you’re wondering does creamed corn have gluten, the answer is… it depends.
Green Giant cream style sweet corn is naturally gluten-free due to using modified corn starch as the thickener. However, any canned or restaurant variety of creamed corn MAY have a gluten-containing ingredient added for thickening.
With this homemade recipe, we are only using real-food ingredients to make the creamed corn, resulting in a recipe that is 100% gluten free!
Ingredients for Southern Creamed Corn
Most of these ingredients for this gluten-free creamed corn recipe are fresh, and you should be able to find them all at your local grocery store. However, you can get a really great deal on some of these ingredients (like seasonings and even canned corn) at Thrive Market.
To make creamed corn from scratch you’ll need:
- unsalted butter.
- thawed frozen corn. (see recipe modifications below to sub fresh or canned corn)
- heavy cream.
- salt & pepper.
- granulated sugar.
- whole milk.
- gluten-free all-purpose flour. (really, any all-purpose or cup for cup gluten-free flour blend will work here, but my favorite is King Arthur Flour’s gluten-free blend)
How to Make Freezer Creamed Corn
Making this gluten-free creamed corn recipe is super simple on the stove-top (and ready in less than 15 minutes with little prep!)
Traditional southern American cooking chops up the corn to create a thicker, creamier sauce.
If desired, you may pulse the corn in the food processor (I have a Ninja like this one), or you can skip this step for whole kernel creamed corn.
First, melt your butter in a medium saucepan.
Once melted, add the corn, heavy cream, salt, pepper, and sugar and stir it all to mix together.
Second, whisk together the milk and gluten-free flour in a small dish or cup. Once smooth (and no lumps remain), pour into the saucepan with the corn mixture and stir to combine.
Cook, stirring constantly, until the sauce is thickened and the corn is cooked (about 4-5 minutes).
Once finished, season with additional seasonings if desired, and serve with your favorite gluten-free main dish.
Can You Make This Creamed Corn Recipe Using Canned Corn?
Sure you can! The recipe uses 2 12oz bags of frozen corn which is approximately 5 cups. This should be 2-3 cans of corn.
Can You Use This Recipe to Make Fresh Creamed Corn (from the cob?)
Definitely! It will taste EVEN BETTER (when corn is in season)!
Just cut the corn off the cob until you have about 5 cups worth.
Note: If you are using fresh cut corn, there is no need to pulse the corn in a food processor.
How to Make Savory Creamed Corn
This recipe is for sweet creamed corn. If you are looking for a more savory dish, I recommend using less sugar (just about half a tablespoon) and adding in ¼ teaspoon of cayenne for some heat.
Either way tastes great!
How long does Creamed Corn Last?
Once prepared, creamed corn will last 3 days or so in the fridge and about 3 months in the freezer.
If the sauce begins to separate, reheat on the stovetop and stir, stir, stir!
If the sauce loses its smooth texture and becomes chunky upon reheating, add a bit more milk and keep stirring until smooth.
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Gluten-Free Creamed Corn
- 1 food processor optional, if you want to pulse corn
- 1 medium sauce pan or high side skillet
- 2 tbsp butter unsalted
- 2 12oz bags of frozen corn, thawed (about 5 cups)
- 1/2 cup heavy cream
- 1/3 tsp salt
- 1/2 tsp black pepper
- 2-3 tbsp granulated sugar
- 1 pinch ground nutmeg
- 1 cup whole milk
- 3 tbsp gluten-free all purpose flour blend
- Pulse the thawed corn in a food processor (optional, skip if you want whole-kernel creamed corn)
- Melt butter over medium heat in saucepan or high-side skillet.
- Add corn, heavy cream, salt, pepper, and sugar. Stir to combine.
- In a separate small bowl or cup, whisk together the whole milk and all purpose gluten-free flour blend until no lumps remain. Pour into corn mixture and stir to combine.
- Cook, stirring constantly until thickened and corn is cooked through (about 4-5 minutes)
- Remove from heat, and season with additional salt, pepper, sugar, and/or nutmeg to taste.
- ingredient and equipment suggestions,
- how to substitute fresh or canned corn,
- How to make a savory version of creamed corn, and
- other frequently asked questions
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