Skillet creamed corn is comfort food at its best! By using frozen corn, you can easily achieve that fresh from the garden taste year round.
It’s that time of year when winter has lost its luster and there seems to be no end to the frigid temperatures. It’s cold here in South Carolina, and I am not a cold weather gal! I am, like many of you, dreaming about spring and being able to get outside in the garden.
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When I think about the garden, my thoughts turn to one of life’s sweetest pleasures-fresh cut corn cut from the cob served with a side of sliced, homegrown tomatoes! But until that day comes, I’m sharing my recipe for Skillet Creamed Corn that is the next best thing to that sweet summer delicacy!
This dish is so, so comforting and you won’t believe how easy and quickly it comes together. I’ll have to admit that it’s not the healthiest dish, but sometimes we have to indulge, don’t we? There is one special ingredient in this dish that you must include in order to get that fresh, summer taste from frozen corn. And to top it off, it can go from stove top to the table all in one pan.
Cook the corn 5-7 minutes, stirring occasionally, and then remove the corn and onion mixture from the heat.
Ahh, I might just be able to make it through the winter with this skillet creamed corn! How about you?
Skillet Creamed Corn
- 1 16 ounce package frozen whole kernel corn, thawed
- 6 slices bacon
- 1 small sweet onion chopped
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/2 cups half and half
- 1 tablespoon chopped basil
- salt and pepper to taste
Cook bacon in a cast iron skillet over medium heat until done. Remove from the pan and drain on a paper towel and set aside.
Pour off all but 2 tablespoons of bacon drippings and saute the chopped onion in the drippings about 5 minutes or until tender.
Stir in the corn and cook 5-7 minutes, stirring occasionally.
Remove the corn and onion mixture from the skillet and set aside.
Melt 3 tablespoons butter in the skillet and whisk in 3 tablespoons all purpose flour.
Cook the flour and butter mixture about 5 minutes while continuing to whisk.
Gradually whisk in the half and half until smooth.
Add the corn and onion mixture back to the flour mixture and season with salt and pepper.
Cook 5 minutes until thickened.
Remove from the heat, crumble the bacon and chopped basil on top.