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!
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!