Creamed Corn with Bacon Recipe - The Cookie Rookie® (2024)

FAQs

Why is my creamed corn runny? ›

If your creamed corn is on the thin side, the easiest thing to do is let it cook for a few minutes longer. The heat will cook off the extra liquid and thicken things right up!

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

However, if your creamed corn is really soupy, you will want to use flour to thicken it up. Our Everyday Life suggests using rice flour. The beauty of rice flour over cornstarch is you can sprinkle it right into your creamed corn and mix until you get your desired consistency.

Add whipping cream and, if desired, honey; stir until incorporated and free of lumps. Cook over medium, stirring often, until sauce thickens and coats corn well, 3 to 4 minutes.

Once the creamed corn is blended, you can serve it right away, or let it sit in the crock pot with the lid on to keep it warm. It will thicken more as it cools.

Salt, Pepper and Butter. Typically I use canned corn as an ingredient in something else. I rarely eat canned corn at all preferring frozen or fresh corn. A little butter, milk and a dash of sugar will go a long way to improving the flavor.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Try adding a cornstarch slurry.

Mix together equal parts cold water and cornstarch, whisking the mixture to create a slurry. Make sure the slurry is completely combined to prevent lumps in your cream sauce.

CREAMED CORN SUBSTITUTE

Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.

Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.

Can I use cornstarch instead of thick it? ›

When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil one minutes.

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder.

Wrong Liquid: If you use any liquid other than rich, thick, heavy cream, your pudding is likely to be watery. 2. Under baking: Corn pudding needs to be baked until it's set and slightly jiggly in the center. Under baking can result in a pudding that hasn't fully thickened because the eggs are not fully cooked.

Melt the butter in a small sauté pan over medium heat. Pour in the purée and bring to a boil. Add salt and pepper and cook, stirring, until thickened, about 30 seconds, depending on the freshness of the corn.

If it's not in great shape at the store, it will quickly go bad at home, turning soft or mushy with a dried-out husk and fully browned tassel. Withered or dry kernels are another sign your corn has passed its prime.