Gulliver’s Creamed Corn

Leora_Copeland Recipe, Side Dishes Leave a Comment

Gulliver’s Creamed Corn

I got this recipe at least 30 years ago from a restaurant in Southern California famous for its creamed corn. It’s become a holiday staple in my house from Thanksgiving to the Fourth of July. If the only creamed corn you’ve ever had is out of a can – you have to try this – you won’t believe the difference!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Vegetarian
Keyword: creamed_corn
Servings: 8 people


  • 2 20 oz. pkgs frozen kernal corn
  • 1 tsp salt
  • 8 oz. whipping cream (1/2 pint)
  • 8 oz. homogenized milk
  • 1 pinch white or cayenne pepper
  • 2 tbsp white sugar
  • 2 tbsp melted butter
  • 2 tbsp flour


  • Combine all ingredients except butter and flour in a pot and bring to a boil. I’ve found it’s easier to put the milk and cream in the pot first and then add the corn; otherwise, you end up with a large chunk of frozen corn.
  • Simmer 5 minutes.
  • Blend the butter with the flour, add it to the corn, mix well and remove from heat.
  • You can also put the finished corn in a heat-proof casserole, sprinkle with parmesan cheese and place under a broiler until evenly browned. (Note: parmesan cheese is NOT vegetarian.)


This tastes amazing right when you make it, but also as leftovers. It’s so simple and easy to make it’s perfect for a potluck or taking to a relative’s house. You can easily double or half the recipe – super versatile and easy!

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