Southern Style Creamed Corn

Products Used
Southern Style Creamed Corn imperial


  • 1/2 cup onion
  • 1/4 pound butter
  • 1 tablespoon salt
  • 2 sprig thyme
  • 2 cups half and half
  • 4 pounds canned corn, drained
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • Salt and pepper to taste


      1. In a large saucepot, sauté onions in butter until translucent, about 5-7 minutes.
      2. Add salt, thyme, and half and half. Bring to a boil. Add corn and granulated sugar. Bring back to a boil, and then reduce heat to a simmer for 10-15 minutes, stirring frequently.
      3. In a cup, mix corn starch and water to make a slurry. Add slurry to pot and stir well. Allow slurry to thicken slightly, and then remove from heat.
      4. Remove thyme, allowing a few leaves to remain but no stem. Use a large spoon or ladle to remove about half of the corn mixture and place into a blender and pulse until smooth. Add blended corn mixture back into pot and combine well. Serve warm.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

      Rate & Review
      or to post comments

      Oops.. there is no Spanish translation to this recipe