Food and Recipes Side Dishes Creamed-Corn Grits 5.0 (3) 3 Reviews Rich, creamy, and oh-so-delicious, these corn grits are pure comfort. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher with over 25 years of experience. Southern Living's editorial guidelines Updated on March 27, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio; Food Stylist: Jennifer Wendorf Active Time: 50 mins Stand Time: 10 mins Total Time: 1 hr Servings: 8 Grits and corn, the perfect pair? We think so. Adding old-fashioned creamed sweet corn—what our mothers and grandmothers might have called fried corn—to a pot of comforting grits ensures that this side dish will go with any meal, from brunch all the way through the dinner hour. Serve on its own for a hearty brunch dish, add some shrimp to the mix for a nice late lunch, and finally serve on the side of pork chops for family dinner. Fresh corn and stone-ground grits might be the stars of this dish, but don't forget the cream cheese and butter. A step you don't want to miss? Once removed from the stove, make sure you top with scallions and melted butter. This perfect balance of creamy and crunchy arrives in an hour. This creamed-corn grits recipe serves 8, so leftovers are likely. Grits are known to stiffen up as they cool, but this recipe tolerates reheating multiple times—just add a little water when heating them back up. What Are Creamed-Corn Grits? Creamed-corn grits combines two classic Southern dishes for the ultimate comfort food mash-up. Grits are a staple in Southern cuisine. Ground, dried corn is cooked with water or milk until creamy and thick for a comforting side that reflects the significance of corn in Southern culinary traditions. Grits can be made in a variety of ways, with additions commonly including cheese, crumbled bacon, gravy, butter, shrimp, and more. Another comforting side, creamed corn is made by simmering sweet corn kernels in a mixture of milk or cream, butter, and seasonings. This creamy, versatile dish is often served with fried chicken, barbecue, or for just about any occasion, from casual family gatherings to holiday meals. Ingredients for Creamed-Corn Grits This creamy side combines everything you love about creamed corn and grits, including the flavors of fresh corn, cream cheese, scallions, butter, and cream. To make creamed-corn grits, you'll need: Fresh corn, shucked: For a fresh, sweet addition to the grits. You'll want to use fresh corn since you'll be using the whole cobs in their entirety, but frozen or canned corn can be used in a pinch.Whole milk: For grits with a creamy, rich texture.Kosher salt: Enhances the overall flavor.Granulated sugar: A touch of sweetness to help bring out the flavor of the corn.Black pepper: For a hint of peppery spice.Stone-ground grits: The foundation of the dish. Regular grits or polenta can be used if needed.Cream cheese: For a creamy texture and mild tanginess.Scallions: Adds a pop of fresh oniony flavor and color.Unsalted butter: Adds richness and buttery flavor to complement the grits and corn.Heavy whipping cream: For a rich, velvety texture. Can substitute with half-and-half or whole milk if needed.Unsalted butter, melted: For drizzling over the dish before serving. Victor Protasio; Food Stylist: Jennifer Wendorf What Should I Serve with Creamed-Corn Grits? Creamed-corn grits is a comforting side dish that pairs well with a variety of main courses, no matter what time of day you serve it. Serve with fried or grilled chicken, braised meats, barbecue, seafood dishes, chili, pork chops, or stew. Pair with collard greens and other veggie sides for a complete meal. You can also serve for breakfast or brunch as a hearty side, paired with eggs, bacon, and other favorite breakfast dishes. Variations for Creamed-Corn Grits The velvety base of creamed-corn grits can be taken in an even more flavorful direction with certain additions: Cheese: Stir in shredded Cheddar, pepper Jack, Gruyère, or any preferred cheese for a decadent addition.Heat: Add diced jalapeños, cayenne pepper, chipotle peppers in adobo, or Cajun spice for a touch of heat.Meaty bite: Top the grits with crumbled bacon, browned sausage, pulled pork, or sautéed shrimp to turn it into a main course.Aromatics: Add garlic or fresh herbs, including parsley, thyme, basil, or chives, for a pop of color and freshness.Veggies: Top with roasted cherry tomatoes or grilled veggies for a summery touch. How To Store and Reheat Leftover Creamed-Corn Grits Store leftover creamed-corn grits in an airtight container in the refrigerator for up to 4 days. To reheat, heat over low on the stovetop until hot throughout. Adjust the consistency with water or milk if needed. You can also reheat small portions in the microwave. More Southern Grits Recipes You'll Love From buttermilk and Parmesan grits to smoky sausage-and-grits casserole, there's definitely an abundance of ways to enjoy this iconic side dish: Lowcountry Shrimp and Grits Deviled Grits Buttermilk Spoon Bread Creamy Parmesan Grits Fish and Grits Heirloom Red Corn Grits Buttermilk Grits with Country Ham and Shrimp Grits and Greens with Brown Butter Hot Sauce Smoky Sausage-and-Grits Casserole Editorial contributions by Katie Rosenhouse. Victor Protasio; Food Stylist: Jennifer Wendorf Ingredients 4 ears fresh corn, shucked 2 cups whole milk 1 1/2 tsp. kosher salt 1 tsp. granulated sugar 1/2 tsp. black pepper 1 cup stone-ground grits 2 oz. cream cheese, at room temperature 3 scallions 2 Tbsp. unsalted butter, softened 3 Tbsp. heavy whipping cream 1 Tbsp. melted unsalted butter Directions Boil corn cobs: Cut kernels from corn cobs; set kernels aside. Victor Protasio; Food Stylist: Jennifer Wendorf Scrape cobs using a spoon or the back of a knife to release the milky liquid. Victor Protasio; Food Stylist: Jennifer Wendorf Place scraped cobs and milky liquid, whole milk, and 2 cups water in a large saucepan; bring just to a boil over medium-high. Remove from heat; cover and let stand 10 minutes. Remove and discard cobs. Victor Protasio; Food Stylist: Jennifer Wendorf Cook grits: Stir salt, sugar, and pepper into milk mixture in saucepan; bring to a simmer over medium-high. Whisk in grits. Victor Protasio; Food Stylist: Jennifer Wendorf Reduce heat to low; gently simmer, whisking occasionally, until grits are tender and thick, 20 to 25 minutes, whisking more often as they thicken and adding a little hot tap water as needed if grits get too thick before they are tender. Victor Protasio; Food Stylist: Jennifer Wendorf Remove from heat; stir in cream cheese until melted. Cover to keep warm, and set aside. Victor Protasio; Food Stylist: Jennifer Wendorf Cook corn: Thinly slice scallions, separating white and light green parts from dark green parts; set aside. Victor Protasio; Food Stylist: Jennifer Wendorf Melt softened butter in a large skillet over medium-high until it foams. Stir in reserved corn kernels and whipping cream; cook, slowly stirring mixture, until corn is tender-crisp and liquid begins to thicken, about 3 minutes. Stir in white and light green scallion parts; cook, stirring often, until corn is tender and creamy, about 2 minutes. Victor Protasio; Food Stylist: Jennifer Wendorf Combine corn and grits: Stir corn kernel mixture into hot grits. Victor Protasio; Food Stylist: Jennifer Wendorf Drizzle with melted butter, and sprinkle with dark green scallion parts before serving. Victor Protasio; Food Stylist: Jennifer Wendorf Frequently Asked Questions How do you make grits creamy and not gritty? For the creamiest grits, cook low and slow. Adjust the consistency with liquid as needed, and continue to stir along the way until tender. Should you soak grits before cooking? There's no need to soak grits before cooking, but soaking can help reduce the cooking time and soften the grains if preferred. How do you make leftover grits creamy again? When reheating leftover grits, heat slowly and stir often, adjusting the consistency with water or milk as needed for the creamiest texture. Rate It Print