This creamy idea is definitely going to be a regular in your kitchen

Kate Elliott

Contributing Writer

Southern creamed corn. Does it get any better than delicious sweet corn swimming in a sea of milk and goodness? Whenever company comes over, this side dish is sure to please when it appears at the table. But with all the low-carb gluten-free diets out there, hosts don't always know the dietary needs of their guests. The recipe below swaps out the traditional flour with low-gluten cornstarch.

It's all right there in the name, cornstarch, isn't it? Don't those two just need to go together? Bell pepper is another must-have ingredient. It adds so much color and a little bit of texture to the dish. It's not required, of course, so if you don't have one on hand when a Southern creamed corn craving strikes, make the dish without it. It will still be pretty darned good.

Cooktop Cove

Southern Creamed Corn

5 minutes

20 minutes

25 minutes

4 tablespoons butter

3 cups frozen corn

1/2 sweet bell pepper, diced in a small dice

1 cup heavy cream

2 tablespoons brown sugar

1 teaspoon salt

1 teaspoon ground black pepper

1/4 cup cold water

2 tablespoons cornstarch

Place a large saucepan over medium-high heat and melt butter in it.

When the butter has melted, add the corn, bell pepper, heavy cream, brown sugar, salt and black pepper.

Bring the mixture up to a boil. Lower the heat and simmer for 15 more minutes.

Mix the cornstarch with the water and add to the saucepan. Stir and cook for another 5 minutes, or until the corn mixture has thickened.

Resources Melissa's Southern Style Kitchen

Print this recipe