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  • Writer's pictureBobbi Jo Lathan

Aunt Betty’s Cream-style Corn

Updated: Dec 31, 2023

creamed corn with meat and wine

There’s not a soul alive that doesn’t love this recipe! Every time I serve this up, people take one bite and their eyes get real big and they say, “Wow! What is this? It’s delicious!” Believe me, once you serve Aunt Betty’s Cream-style Corn you’ll have to put a lock on your screen door when you’re cookin’!

This recipe will take a little work, but believe you me it's worth it! First off, you better put on an apron 'cause it'll get messy! Put a big bowl in your sink and a grater inside your bowl. Just follow the directions below and remember: BE GENTLE! Don't scrape or grate too hard. And, as for cookin' it, as Aunt Betty says, "You'll know it's done when it 'plops' on the plate!"

Aunt Betty's Cream-style Corn

Recipe by: Bobbi Jo Lathan

Recipe type: Side Dish

Cuisine: Southern

Serves: 4


40 mins


12 mins


52 mins


20 ears Yellow corn (field corn)

¼ cup Evaporated milk (or more)

⅓ cup Butter

Salt and pepper (to taste)


Shuck the ears of corn:

Take your fresh ears of shucked corn and gently grate the corn on the smallest holes of your grater. Keep turnin' the corn - you don't want to get the hull part in the bowl.

Once you've "popped" all the kernels by turning and grating, gently take the cob and scrape what you missed with a dull knife.

Squeeze the remaining juice from the cob (like you were milking a cow) into the bowl and throw away the cob.

Put that corn into a pot, add the evaporated milk, salt and pepper to taste and let it start to bubble. While whisking it, add butter and cook for about 10 minutes. It should be thick and "plop" on the plate when served (at least that's how I like mine!).


Now, twenty ears'll only make about a pint of cream-style corn. Also, instead of evaporated milk, you can substitute water to make it more "ploppy." Additionally, you can also use sweet white corn. However, the white corn will not retain its "ploppiness" as well as the yellow field corn.


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