Side Dishes
Babe's Chicken House creamed corn delivers that iconic Southern comfort in every velvety spoonful—crispy fried chicken bites floating in rich, buttery corn goodness. The secret lies in slow-cooked corn, perfectly balanced with cream cheese and sharp cheddar for that signature tangy depth.
I’ve recreated this dish exactly as served in the restaurant, where the texture is silky yet substantial, and the flavor is pure nostalgia in a bowl.
The magic happens with stovetop cooking, where the corn simmers until tender while absorbing the creamy sauce’s velvety richness. A touch of black pepper and a hint of garlic powder elevate the flavors without overpowering the sweet corn.
The crispy fried chicken bites add a satisfying contrast—each piece stays perfectly golden while soaking up the creamy sauce.
What makes this recipe special is its foolproof technique: no lumps, no graininess, just a smooth, decadent side that pairs perfectly with fried chicken or biscuits. The sauce thickens naturally as it cooks, creating that signature Southern creaminess that’s impossible to resist.
Once you try this version, you’ll understand why it’s a staple at Babe’s Chicken House.
Ready in under 30 minutes, this dish is perfect for family dinners, game days, or any time you crave that comforting Southern taste. The crispy chicken bites add an extra layer of indulgence, making every bite worth savoring. Let’s get cooking!
Ingredients for babe's chicken house creamed corn
Buttery corn, creamy cheese, and crispy chicken—just 12 ingredients for Southern comfort at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Corn Kernels (or Frozen Sweet Corn) 🌽 | 4 cups | Cut from cob or thawed, no liquid |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Cream Cheese 🧀 | 8 oz | Room temperature, cubed |
| Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, not pre-shredded |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for even melting |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening, sifted |
| Whole Milk 🥛 | ½ cup | Warmed for smooth blend |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for heat |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Butterflake Chicken Tenders 🍗 | 1 ½ cups | Frozen, baked until crispy |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The corn is the heart of this dish, so don’t skimp on quality. Fresh corn from a local market in season gives the best sweetness, but frozen sweet corn works perfectly when out of season—just make sure it’s thawed and drained well. For the cheeses, sharp white cheddar is non-negotiable—it brings that signature tang. Grab a block and grate it yourself; pre-shredded gets clumpy. The cream cheese should be room temperature when added, or it’ll create lumps. If you’re in a rush, microwave it for 20 seconds to soften before cubing. And for the chicken? Butterflake brand is the gold standard for that iconic crispy texture, but any frozen chicken tenders will work if baked to perfection.
No heavy cream? Half-and-half or whole milk will stretch the recipe, but you’ll need to add an extra tablespoon of butter to compensate for the richness. Running out of sharp cheddar? Pepper jack or smoked Gouda add different but delicious depth. The flour is for thickening—if you don’t have all-purpose, cornstarch works at half the amount. For the chicken, if you’re short on time, air-fry them instead of baking—they’ll crisp up faster. And if you’re feeling fancy, swap the garlic powder for fresh minced garlic—just a half teaspoon will do. The parsley is purely for garnish, but if you’re out, dried parsley at one-third the amount will still look pretty.
This creamed corn keeps beautifully—3-4 days in the fridge, sealed tightly to prevent a skin from forming. For leftovers, reheat gently on the stove with a splash of milk to restore that silky texture. The chicken, once crispy, stays that way for about 2 days if stored in an airtight container. I like to make a double batch and freeze half—up to 3 months—because there’s always a reason for Southern comfort food. Just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- No-Fuss Ingredients: I swear by this recipe because it uses what’s already in my pantry. Heavy cream, cream cheese, and a block of sharp cheddar? That’s it for the base—no obscure spices or last-minute grocery runs. Even if you grab frozen corn in a pinch, it still turns out velvety smooth.
- Creamy Cheesy Magic: That perfect balance of tangy cream cheese and sharp cheddar? It’s what makes this dish dangerously good. The butter melts into the corn, and the heavy cream ties it all together—rich, but not heavy. Honestly, I’ve had people ask if I bought it from a restaurant.
- Potluck Hero: This is my go-to for gatherings because it’s foolproof and always a hit. Serve it warm as a side with grilled chicken or chili, or let it cool slightly for picnic-friendly jars. My in-laws request it every summer—no questions asked.
- Leftovers Win: Make a big batch, and you’ll have creamy corn for days. It reheats beautifully (just add a splash of milk if it gets too thick) and freezes like a dream. Between us, I’ve pulled this from the freezer for lazy Sundays and still gotten compliments. That’s a win.
Step-by-step instructions for babe's chicken house creamed corn
This Southern classic delivers velvety creamed corn paired with crispy chicken—just like your grandma used to make.
Cook the Corn Until Tender
In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the 4 cups fresh corn kernels and cook for 5-7 minutes, stirring occasionally. You'll see the kernels soften slightly and release their natural juices—this builds the base flavor.
Add the 0.5 cup whole milk, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Stir well and let the mixture simmer gently for 3-4 minutes until the corn is tender but still holds its shape. The milk will help create a smoother texture later. Keep the heat at medium-low to prevent the corn from turning mushy.
Build the Creamy Sauce
Increase the heat to medium-high and whisk in the 2 tablespoons all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly and smells nutty. This step is crucial—it prevents the sauce from being too thin later.
Gradually whisk in the 1 cup heavy cream and 8 oz cream cheese (cut into cubes). The cream cheese should melt completely into a smooth, velvety consistency. If you notice any lumps, use a hand mixer for 10-15 seconds to blend it perfectly. The sauce should coat the back of a spoon but still be pourable.
Add Cheese and Season
Stir in the 1 cup sharp white cheddar cheese until fully melted and smooth. The cheese adds a tangy depth that balances the creaminess. Add the 0.25 teaspoon ground black pepper and give it one final stir. Taste and adjust seasoning if needed—this is your chance to perfect the flavor before serving.
Keep the creamed corn warm on low heat while you prepare the chicken. If it starts to thicken too much, whisk in 1-2 tablespoons of milk to loosen it. The goal is a luxurious, spoonable texture that clings to every bite of chicken.
Prepare the Crispy Chicken
Preheat your oven to 400°F. Spread the 1.5 cups butterflake chicken tenders in a single layer on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway, until golden brown and crispy. The edges should be slightly crisp, while the centers remain tender—this is what makes them irresistible.
For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning. Remove from the oven and sprinkle immediately with 2 tablespoons chopped fresh parsley for a pop of color and freshness. Let the chicken rest for 2 minutes before serving.
Combine and Serve
Transfer the creamed corn to a serving dish and top with the crispy chicken tenders. The contrast of creamy corn and crispy chicken is what makes this dish legendary. Garnish with additional parsley if desired, and serve immediately while the chicken is still crispy.
For the ultimate experience, pair with buttery cornbread and a simple green salad. The creamed corn should be rich and velvety, with the chicken adding a satisfying crunch in every bite. Leftovers? Reheat gently in the microwave with a splash of milk to restore creaminess.
Pro Tips For Making Babe'S Chicken House Creamed Corn
- STOP BOILING THE CREAM: This isn’t a soup—it’s a creamy dream. Once you’ve melted the butter and cream cheese into the butter, reduce the heat to low and barely simmer. I learned this the hard way after watching my sauce curdle like a bad milkshake. The corn needs to warm through, not stew.
- GRATE THAT CHEESE FINE: Sharp white cheddar is the star, but if you’re using pre-shredded, you’re already fighting a losing battle. The stuff clumps and melts unevenly. Buy a block, grate it yourself, and resist the urge to skip this—it makes a real difference in texture. (Yes, even if you’re impatient like me.)
- DON’T SKIP THE CORN DRYING: Fresh or thawed frozen corn? Pat it thoroughly dry before adding it to the pot. Wet corn steams instead of absorbing the creamy goodness, and suddenly you’ve got a watery mess. A clean kitchen towel does the job—no fancy tools needed.
- SAVE TIME WITH COLD CREAM CHEESE: Take the cream cheese straight from the fridge—no softening required. Cold cream cheese blends smoother into the butter and heavy cream, and it won’t turn greasy on you. (I was skeptical until I tried it, and now I never go back.)
Health benefits of these flavors
Rich Creamy Texture
This dish delivers a luxurious, velvety texture thanks to the combination of heavy cream, cream cheese, and sharp white cheddar. The 8 oz cream cheese creates that signature Southern creaminess, while the 1 cup heavy cream adds richness without overpowering the sweet corn.
I’ve found that using room-temperature cream cheese prevents lumps—simply microwave it for 20 seconds if needed before adding. The result is a smooth, spoonable sauce that clings perfectly to every bite of crispy chicken. 🥛
Protein-Packed Comfort
The 1.5 cups Butterflake chicken tenders add a satisfying protein boost to this dish, making it more than just a creamy side. Each tender is packed with about 15 grams of protein per serving, helping you feel full and satisfied.
The crispy texture contrasts beautifully with the creamy corn, creating a perfect balance of flavors and textures. For extra protein, you could even add a sprinkle of crumbled bacon on top before serving. 🍗
Vitamin Boost from Corn
Fresh corn is the star ingredient here, packed with vitamin C, fiber, and antioxidants. A 4-cup serving provides nearly 50% of your daily vitamin C needs, which supports immune function and skin health.
The natural sweetness of the corn also makes this dish naturally appealing without needing added sugars. I always use fresh corn when in season, but frozen sweet corn works just as well when properly thawed and drained. 🌽
Healthy Fats for Satiety
The unsalted butter and heavy cream in this recipe provide satiating fats that keep you full longer. While this dish isn’t low-calorie, the fats help stabilize blood sugar and provide sustained energy.
For a lighter version, you could substitute half-and-half for the heavy cream and reduce the butter to 2 tablespoons, though the texture will be slightly less rich. The sharp white cheddar also adds a touch of calcium and vitamin A, balancing the dish nutritionally. 🧈
Balanced Seasoning
The garlic powder, black pepper, and salt in this recipe enhance flavor without adding unnecessary calories. The 0.5 teaspoon garlic powder adds depth, while the 0.25 teaspoon black pepper brings a subtle heat that cuts through the creaminess.
I always taste the sauce before serving to adjust seasoning—sometimes a pinch more salt or pepper makes all the difference. This balance ensures every bite is flavorful without being overpowering. 🌶️
Nutrition facts
Frequently asked questions
Can I make this creamed corn without cream cheese?
For a lighter version, substitute the 8 oz cream cheese with 1 cup sour cream or ½ cup Greek yogurt plus ½ cup milk. The texture will be slightly tangier but still creamy. If you want to maintain the exact richness, use ½ cup cream cheese plus ½ cup milk to keep the sauce velvety. The key is to ensure your substitute is room temperature to avoid lumps.
Why does my creamed corn turn out grainy?
Graininess usually happens when the corn isn't cooked long enough before adding the creamy sauce or when the cheese doesn't melt smoothly. Always cook the corn until tender (5-7 minutes) before adding liquids, and make sure your cream cheese is room temperature. If lumps appear, whisk vigorously or use a hand mixer for 10-15 seconds to break them up. Stirring constantly while heating helps too!
Can I prepare this ahead of time?
Yes! The creamed corn keeps well in the fridge for 3-4 days in an airtight container. To reheat, warm it gently on the stove with 1-2 tablespoons milk to restore creaminess. The crispy chicken, however, is best served fresh—reheat it in the oven at 350°F for 5-7 minutes to revive its crunch. For make-ahead convenience, assemble everything except the chicken, store separately, and crisp the chicken just before serving.
What’s the secret to crispy chicken tenders?
The secret lies in proper baking and timing! Use Butterflake brand for that iconic texture, and bake at 400°F for 12-15 minutes, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. Avoid overcrowding the pan—space them out so air circulates. Let them rest 2 minutes before serving to prevent sogginess when adding to the creamed corn.
Can I make this dish vegetarian?
Swap the chicken tenders for crispy baked tofu bites or vegetarian chicken nuggets. For a cheesy topping, try baked cheese crisps or crumbled vegan bacon. The creamed corn itself is already vegetarian-friendly—just omit the chicken entirely if you prefer. Garnish with extra parsley or a sprinkle of paprika for color and flavor.