Country Skillet Cream Corn

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This country skillet cream corn. It just reminds me of my Granny’s house. This is her recipe and I actually texted her for the exact details! It’s the perfect combo of savory and sweet. It’s super simple, but she said the frozen pouch of cream corn is essential. You’ll love this skillet corn recipe. It’s what I grew up on.

I love this recipe. I feel like it’s a perfect old-time side dish. Like I said, this is my Granny’s recipe. I just remember her always cooking this as a child. It was so creamy and delicious. I love corn. My guys…not so much. I guess they see so much of it? Idk… However, they’ll eat this one!

Equipment You’ll Need

For this recipe, you’ll need a skillet. I used my 10-inch round skillet. Other than that, all you’ll need is a spoon or spatula. I love my silicone Le Creuset set.

Ingredients You’ll Need

Butter:

You’ll need two tablespoons of butter. You’ll sauté you’re whole kernel corn in it.

Whole Kernel Corn:

I used a can of whole kernel corn.

Frozen Sweet Cream Corn:

This is what my Granny said is what you have to have. It’s a frozen tube of sweet cream corn. It’s 16 ounces. It comes in white and yellow, but you’ll want the yellow.

Heavy Cream:

I used about a quarter of a cup of heavy cream. Just adds to the creaminess and flavor.

Flour:

I added a tablespoon of flour just to thicken it up to the consistency I wanted.

Seasonings:

For seasonings, you’ll need sugar, salt and pepper.

Hold up…

Did you make this country skillet corn recipe? If so, what did you think of it? Let me know here or in the comments below. Happy cooking!