Cracker Barrel Creamed Corn Recipe
This recipe pairs beautifully with almost any main course and brings a taste of Southern hospitality to your table.What I love most about this dish is its creamy texture and sweet flavor that just melts in your mouth.The secret is to use fresh, high-quality corn and a sturdy whisk to mix the cream and cheese seamlessly.Sprinkle some cracked black pepper on top for an extra kick before serving.
Ingredients
- 4 cups Corn Kernels fresh, frozen, or canned and drained
- 2 cups Heavy Cream
- 4 tbsp Butter
- 2 tbsp All-Purpose Flour
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Paprika
Instructions
- Preheat your oven to 350°F (175°C).
- You want to make sure the oven is hot and ready to bake your dish to perfection.
- In a large skillet over medium heat, melt the butter until it’s completely liquefied.
- Make sure it doesn’t start to brown.
- Add the flour to the skillet and whisk constantly for about 2-3 minutes until it forms a smooth, bubbly paste.
- This creates the base of your creamy sauce.
- Slowly pour in the heavy cream while continuing to whisk to prevent lumps.
- Keep whisking until fully incorporated.
- Add the corn kernels to the skillet and stir them into the creamy mixture until evenly coated.
- Let it cook for about 5 minutes on medium heat.
- Sprinkle in the sugar, salt, black pepper, and paprika, and stir to combine.
- These spices enhance the natural sweetness of the corn.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 20-25 minutes until the top is lightly browned.
- Remove the dish from the oven and let it cool for a few minutes before serving.
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