Side Dishes
Babe's Chicken House creamed corn delivers that iconic Southern comfort in every bite—rich, velvety corn kissed with butter and milk, topped with golden, crispy chicken bites that steal the show. This isn’t your grandma’s creamed corn; it’s the restaurant-style version that pairs perfectly with fried chicken or mashed potatoes.
The secret lies in slow-cooking the corn until tender, then finishing it with a velvety sauce that’s creamy without being heavy.
What sets this recipe apart is the balance of textures: crispy, buttermilk-brined chicken bites that add a satisfying crunch contrast the smooth corn. The seasoning blend—salt, pepper, and a hint of garlic—enhances the natural sweetness of the corn while keeping it authentic to Babe’s signature taste.
No shortcuts here; this is the real deal, made easier for your home kitchen.
The result is a dish that’s restaurant-quality yet simple to recreate, with a sauce so creamy it coats every spoonful. The chicken bites stay crispy even after baking, delivering that perfect crunch with every bite.
Serve it as a side for fried chicken, or let it shine as the star of your Southern feast.
This recipe is designed to transport you straight to Babe’s Chicken House, with that familiar, comforting flavor you crave. The creamed corn stays warm and creamy, while the chicken bites add a textural contrast that makes every bite satisfying. Ready to bring Southern comfort to your table?
Ingredients for babe's chicken house creamed corn
Four cups of sweet corn, crispy chicken bites, and velvety Southern creaminess come together.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Sweet Corn Kernels 🌽 | 4 cups | Cut from 4 ears or frozen |
| Butter 🧈 | ¾ cup | Unsalted, cold for sauce |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cubed |
| Buttermilk 🥛 | 1 cup | For brining chicken |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For frying chicken |
| Cornstarch 🌾 | 1 tbsp | For extra creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The corn is the heart of this dish, so fresh is best—cut kernels from 4 ears or use frozen for convenience. For the chicken, boneless, skinless breasts work perfectly, but ask your butcher for chicken tenders if you want extra crispiness. The butter matters here: unsalted, cold butter creates the richest sauce. I grab mine from Whole Foods when I can, but any good-quality brand works. The onions and garlic? Yellow onions have the right sweetness, and fresh garlic makes all the difference—don't use that pre-minced stuff from the jar.
No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes. Running short on corn? Canned sweet corn works in a pinch, but drain it well and rinse to remove excess starch. For the chicken, chicken thighs add even more crispiness if you prefer. The flour and cornstarch are non-negotiable for that signature Babe's texture—don't skip them. Fresh parsley is ideal, but dried parsley at half the amount gets the job done if you're out. The vegetable oil should have a high smoke point—Avocado or canola oil are my go-tos for frying.
This dish reheats beautifully—just warm it gently on the stove with a splash of milk. The chicken bites stay crispy for 2-3 days if stored properly, while the creamed corn keeps for 4-5 days in the fridge. For meal prep, I portion the chicken and corn separately so the chicken stays crispy. Freeze the corn sauce without the chicken for up to 3 months—just reheat with extra milk to restore creaminess. The crispy chicken bites? Best eaten fresh, but you can reheat them in the oven at 375°F for 5-7 minutes to revive the crunch.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s the kind of dish where you actually use what’s in your pantry. Fresh corn? Butter melting into milk? A sprinkle of flour and garlic? That’s it. No fancy gadgets, no last-minute grocery runs—just pure, simple satisfaction.
- Garlic Butter Bliss: The moment that rich, buttery milk sauce hits your tongue—warm, slightly thick, with just a whisper of garlic—you’ll understand why this isn’t your average corn dish. It’s creamy without being heavy, and the garlic? It lingers just enough to make you want seconds.
- Leftovers That Don’t Suck: I make this for Sunday dinner, and by Wednesday, I’m still eating it. The sauce thickens up nicely when reheated, and the corn stays tender. Honestly, it’s one of those rare recipes where leftovers taste better the next day—especially when tossed with a fried egg or over bacon.
- Weeknight Crowd-Pleaser: Between us, this is my secret weapon for feeding a houseful of people without stress. It’s cheap, it’s fast, and everyone—even the picky eaters—will ask for more. Serve it as a side, a light main with bread, or even a filling for tacos. It works everywhere.
Step-by-step instructions for Babe's chicken house creamed corn
Here's how to create that perfect Southern blend of velvety creamed corn and golden, crispy chicken bites.
Prepare the Crispy Chicken Bites
Cut the 1.5 lb chicken breast into 1-inch cubes and place them in a bowl. Pour the 1 cup buttermilk over the chicken, then add 1.5 tbsp kosher salt and 1 tsp ground black pepper. Stir gently to coat each piece evenly. Let the mixture marinate in the refrigerator for at least 30 minutes—this ensures tender, flavorful chicken that stays juicy when fried.
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, carefully add the marinated chicken to the hot oil. Fry for 4-5 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer the crispy chicken to a paper towel-lined plate to drain excess oil, then set aside and keep warm.
Sauté Aromatics for the Creamed Corn Base
In the same skillet (no need to clean it—the flavorful bits add depth), melt 0.5 cup butter over medium heat. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant—this step builds the flavor foundation for the creamed corn.
Reduce heat to medium-low and gradually whisk in the 0.25 cup all-purpose flour, stirring constantly for 1-2 minutes until the mixture forms a smooth, thick paste. This roux will thicken the corn mixture beautifully, so don't rush it. If the roux starts to darken, reduce the heat slightly to prevent burning.
Cook the Creamed Corn to Perfection
Slowly pour in the 1.5 cups whole milk while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently, until it begins to thicken. Add the 4 cups fresh sweet corn kernels and stir well to combine. Cook for an additional 3-4 minutes until the corn is heated through and the sauce has reached your desired consistency—it should coat the back of a spoon.
In a small bowl, mix the 1 tbsp cornstarch with 1 tablespoon of cold water to create a slurry. Slowly whisk this into the creamed corn mixture, cooking for another 1-2 minutes until the sauce becomes smooth and velvety. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and stir in the 0.25 cup chopped fresh parsley just before serving.
Combine and Serve
Return the crispy chicken bites to the skillet with the creamed corn. Gently toss everything together, allowing the chicken to soak up some of that rich, creamy sauce. Serve immediately while the chicken is still crispy and the corn is warm. The contrast of tender, golden chicken against the smooth, velvety corn is what makes this dish so special.
For the best experience, serve with warm cornbread or crusty bread to soak up every last bit of that delicious sauce. This Southern classic is all about balance—crispy, creamy, and perfectly seasoned in every bite.
Pro Tips For Making Babe'S Chicken House Creamed Corn
- CHAR THE GARLIC LOW: I learned this the hard way—roasting those cloves until they’re soft and fragrant (not crispy) makes a world of difference. Toss them in a dry skillet over medium heat for 3-4 minutes, turning often, until they smell like a summer picnic. Overcook them, and you’ll taste bitter ash instead of sweet depth in your creamed corn.
- COOK THE CORN AL DENTE: This isn’t just about taste—it’s about texture. Boil your corn kernels in salted water for 3 minutes less than the package says (usually 4-5 minutes total), then drain and shock in ice water. You want them tender but still with a slight bite; mushy corn turns your creamed version into glue.
- WHISK THE ROUX FAST: The moment you melt the butter, dump in that flour all at once and hit it with a whisk like you’re mad at it. Keep the heat low and stir nonstop for 2-3 minutes until it’s a pale gold—any darker, and you’ll taste burnt flour notes. I used to walk away, and that’s when things went wrong.
- SALT THE MILK FIRST: Yes, even if it’s whole milk straight from the fridge. Warm it slightly (just until it steams when poured), then add a pinch of salt before mixing it into the roux. It sounds weird, but it balances the richness and cuts through the sweetness of the corn. Trust me, your creamed corn will taste more polished.
Storing and reheating this dish
Fridge Storage Tips
Store your creamed corn in an airtight container (I love Glasslock containers) for up to 4-5 days—the flavors deepen overnight as the corn absorbs the creamy sauce.
Keep the crispy chicken bites separate in a sealed container with a paper towel underneath to absorb moisture and maintain crispiness. 🌡️
When reheating, transfer the corn to a saucepan over low heat and add 2-3 tablespoons of milk to restore creaminess. Stir gently for 3-4 minutes until warmed through—never microwave, as it can make the sauce watery.
The chicken bites should be reheated separately in a 375°F oven for 5-7 minutes to revive their crunch.
Freezer-Friendly Hacks
Freeze the creamed corn sauce (without chicken) in quart-sized freezer bags for up to 3 months. Leave 1-inch headspace for expansion and label with the date.
To reheat, thaw overnight in the fridge, then warm on the stovetop with extra milk. The texture remains creamy if handled gently—no need for defrosting shortcuts! ❄️
For the chicken bites, freeze them uncooked on a parchment-lined tray for 1 hour to prevent sticking, then transfer to a bag. Cook directly from frozen in 5-6 minutes per side at 375°F—they’ll crisp up beautifully.
Pro tip: Add a splash of buttermilk to the frying oil for extra crispiness when reheating.
Meal Prep Strategy
Prep components separately for maximum freshness: cook the corn sauce ahead and store it in the fridge, while keeping the chicken bites crispy by frying them fresh or reheating in the oven.
Portion the corn into ramekins for easy reheating—just pop them in the microwave for 1-2 minutes (covered with a damp paper towel) if short on time. 📅
For a full Southern spread, prep cornbread muffins or dinner rolls alongside the creamed corn. Store them separately and toast before serving to keep everything at its best. The key is timing: serve the chicken bites immediately after reheating to maintain that golden crunch against the warm, creamy corn.
Nutrition facts
Frequently asked questions
Can I make this creamed corn without fresh corn?
Use 4 cups frozen sweet corn kernels (thawed and drained well) for convenience. Just rinse them under cold water to remove excess starch, which helps prevent a gummy texture. The flavor won't be identical to fresh, but it'll still taste delicious with the creamy sauce.
Why does my creamed corn turn out too thick?
This usually happens if you overcook the roux or don't add enough milk. For a smoother texture, whisk in 1-2 tablespoons of milk at a time while cooking. If it's still too thick, stir in 1 tablespoon of milk or broth until silky. The sauce should coat the back of a spoon but still be pourable.
Can I substitute buttermilk for regular milk in the chicken?
Yes, but the chicken won't be as crispy. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, then use it as a substitute. The acidity helps tenderize the chicken, but buttermilk's fat content creates that signature crispy texture. For best results, stick with the original recipe.
How do I keep the chicken bites crispy when reheating?
Reheat them in a 375°F oven for 5-7 minutes on a wire rack over a baking sheet. This allows hot air to circulate and maintains the crunch. Avoid microwaving—it makes them soggy. For extra crispiness, sprinkle with 1/4 teaspoon cornstarch before reheating.
What's the secret to making this taste like Babe's Chicken House?
The magic is in the buttery roux and slow cooking. Don't rush the roux—cook it until it's a rich, golden paste before adding milk. Use full-fat milk and butter for authentic creaminess, and let the corn simmer until tender. The crispy chicken bites are key too—fry them at medium-high heat until golden brown.