Growing up I thought my Grandmother’s Creamed Corn with the best side dish there ever was. It was, of course, reserved for special holidays like Thanksgiving and Christmas. I’m not even sure of the recipe, but I’m pretty sure it had crushed up saltine crackers in it. Fast forward about a decade. Joel and I went out to celebrate a promotion at a super fancy steak place and lo and behold, but what do I see on the menu? Of course I had to order their creamed corn – it was a celebration after all.
It was like an eye opening, existential experience. This was nothing like the pureed, end of the line canned corn thickened with crackers that I was used to. No, this was sweet corn perfection, whole kernels fresh off the cob, real cream and lots of butter, and seasoned to perfection. Because, Hello! Creamed corn doesn’t mean corn that’s been creamed to a pulp, it means adding cream to your corn!
I immediately went home and recreated this masterpiece of a side dish. And not only is it as good as what we paid a ridiculous price for, but I made it better. Because I added bacon. Not only does it only require a few simple (and real) ingredients, but it is easy to make! For your next holiday meal, free up some oven space and make this stove-top creamed corn recipe. With bacon. Your family with thank you.
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.