Gluten-Free Creamed Corn
This homemade creamed corn recipe is more flavorful than the store-bought version and naturally gluten-free. It takes less than 15 minutes from start to finish, and you can customize it to your ingredients and flavors.
Servings 8 servings
Calories 170kcal
Cost $6
Equipment
- 1 food processor optional, if you want to pulse corn
- 1 medium sauce pan or high side skillet
Ingredients
- 2 tablespoon butter unsalted
- 2 12oz bags of frozen corn, thawed (about 5 cups)
- ½ cup heavy cream
- ⅓ teaspoon salt
- ½ teaspoon black pepper
- 2-3 tablespoon granulated sugar
- 1 pinch ground nutmeg
- 1 cup whole milk
- 3 tablespoon gluten-free all purpose flour blend
Instructions
- 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.
Notes
see the full blog post above post for:
- 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