Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Step 2

Sauté onion and garlic in hot drippings 5 minutes or until tender. Stir in corn; cook 5 to 7 minutes or until golden. Remove from heat.

Step 3

Cook flour in a large clean skillet over medium heat, stirring occasionally, about 5 minutes or until golden. Gradually whisk in half-and-half until smooth. Add corn mixture, salt, and pepper; cook 5 minutes or until thickened. Remove from heat; stir in butter and basil. Sprinkle each serving with bacon, and garnish, if desired.

Ratings & Reviews

raguilar's Review

jenmcaliley
October 30, 2011
The cream was a bit gravy-like and the flour became lumpy. Maybe it was my whisking technique. I'd make it again but make the cream less thick.

jenmcaliley's Review

raguilar
August 23, 2011
I was so weary of trying this based on the first review, but I'm so glad I did! I couldn't get enough of it! The only things I did differently were melting the 2TBSP of butter in the pan before adding the flour (I thought it was strange that it didn't tell you to do so) and I stirred some of the crumbled bacon into the sauce for a few minutes before pouring it over corn mixture. My family (even my two little ones) loved it!

MhmmGarlic's Review

MhmmGarlic
September 22, 2010
I found this creamed corn recipe to yield slightly sautéed corn in a thick gravy. If you like that, you'll love this recipe, but it just wasn't for us.