Paula Deen Fried Creamed Corn

Paula Deen fried creamed corn is a rich, creamy Southern side dish with fresh grated corn, sweet Vidalia onion and rendered fatback that comes together in 10 minutes. Try this easy Southern comfort food for Sunday dinner, a church supper or the holiday table, since it's a one-skillet recipe.

Grate the corn and scrape every bit of pulp from the cob, because that milky pulp is what makes the dish creamy without any flour or cornstarch. Skip the scraping and you end up with loose kernels in thin cream instead.

Paula starts the fatback in a cold pan over medium-low heat, so it melts slowly and turns light golden instead of burning. Then she boils the corn and cream over high heat while stirring hard, which blends the fat and cream into one silky sauce.

Paula Deen Fried Creamed Corn

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

140

kcal

Fresh grated corn simmers in rendered fatback, butter and cream until it turns thick, glossy and spoonable. A last squeeze of lemon juice brightens the sweet corn and the salty pork flavor.

Ingredients

• 1/4 cup finely chopped salted fatback
  

• 1 tablespoon Butter
  

• 1/4 cup finely chopped vidalia onion
  

• 1 cup grated, with all pulp scraped from the cob fresh corn
  

• 1/4 cup heavy cream
  

• 1 teaspoon sugar
  

• salt
  

• ground Black pepper
  

• lemon juice
  

Directions

• Render the fatback: Place 1/4 cup finely chopped salted fatback in a cold saute pan and heat it over medium-low heat. Let the fat melt slowly until the pieces are fully rendered and still a very light golden brown.
• Sweat the onions: Add 1 tablespoon butter to the pan, then 1/4 cup finely chopped Vidalia onion. Let the onions sweat until they turn very soft.
• Mix the corn: Stir together 1 cup grated fresh corn, with all the pulp scraped from the cob, 1/4 cup heavy cream and 1 teaspoon sugar in a bowl. Add the mixture to the pan of fat and onions.
• Boil and emulsify: Turn the heat up to high and stir vigorously so the mixture emulsifies. Once it reaches a boil, turn off the heat and keep stirring for 30 seconds.
• Season and serve: Season with salt, ground black pepper and a little lemon juice. Serve it right away while it's hot and creamy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen or canned corn instead of fresh?

Fresh corn works best here, because the scraped pulp is what thickens the dish naturally. If you only have frozen corn, thaw it and pulse it briefly in a food processor, though it won't be quite as creamy.

What can I use if I can't find fatback?

Finely chopped bacon is the closest swap, since it gives the same salty, smoky pork flavor. Cook it slowly from a cold pan the same way, and taste before adding salt because bacon is already salty.

How do I store leftover creamed corn?

Keep it in an airtight container in the fridge, where it holds for a few days. Reheat it gently in a skillet over low heat with a splash of cream, since high heat can make the sauce separate.

Can I make fried creamed corn ahead of time?

It's best served right away, because the sauce is at its silkiest straight off the heat. You can grate the corn and chop the onion and fatback ahead, then cook everything in about 10 minutes when you're ready.

What's the most common mistake with this recipe?

Starting the fatback in a hot pan is the usual problem, because it browns and gets bitter before the fat renders. Begin with a cold pan over medium-low heat so it melts slowly and stays light golden.